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For those who are followers of this recipe for a long time, you will have seen that we have a large quantity of recipes of stew, all depending on the ingredients that we have used: vegetarians, cod, lighter, more powerful …


All of them have in common the chickpeas, a very food to take into account if you want to carry a healthy and balanced diet, thanks to its high fiber content.


Also, in these dates when you still squeeze the cold, nothing better than a nice warm dish of mountain stew. We promise you that your body will warm up from the first spoonful. See as it is done step by step.


INGREDIENTS | Mountain-style chickpeas stew


For 4 people:


Half a kilo of chickpeas, soaked from the night before
200 grams of Serrano ham.
150 grams of smoked bacon.
4 peppers.
1 onion.
1 tablespoon of flour.
Parsley and thyme.
Salt and pepper.
– Difficulty: Medium.


Preparation | Mountain-style chickpeas stew


As always we are going to cook with chickpeas, it is important that you remember that you have to soak them the night before to be soft when cooking them.


The day we go to cook, drain the chickpeas and enter in a pot with abundant oil. Turn on the fire and cook without covering the pot for now.


Meanwhile, clean and chop the onion, as soon as you have it put to fry in a frying pan with a little oil. Add the ham cut into small strips when the onion has changed color, as well as the bacon cut in squares.


Clean and chop the peppers, removing the seeds well and cutting into strips. Throw them in the sauté too. When the sauté is getting a golden tone, pour the tablespoon of flour over it and stir gently until it is thoroughly mixed.


When the chickpeas have been between 20 and 25 minutes boiling, add the sauté and completely cover the pot. Leave to low heat for about 20 minutes, until the chickpeas are already soft.


Serve well hot and enjoy!

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William Johnson

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