Garbanzada is a traditional recipe from the Canary Islands. The base consists of vegetables, tomatoes and chickpeas, seasoned with typical Spanish flavours and can be prepared in different ways: the meat can either be cooked in the tomato mixture or separately with dried chickpeas. Leftover meat and sausage can also be used. For a vegan/vegetarian version, omit the meat and add carrots and cauliflower instead, as well as more garlic and pimentón.
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Ingredients
- 1 chopped white onion
- 1 chopped red pepper
- 2 cloves of garlic
- 240 ml tomato sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1 tsp pimentón (Spanish paprika) - sweet, semi-sweet or hot
- 225 g beef, diced
- 1 Spanish cooked chorizo, cut into slices
- 225 g cured pork ribs, pigs feet, morcilla sausage or a combination, cut into bite-sized pieces (optional)
- 115 g pork belly or pancetta, diced
- 120 ml white wine
- 450 g cooked chickpeas
- beef stock
- Salt and pepper to taste
Instructions
- Heat a little olive oil in a pan and fry the onions until translucent.
- Add the peppers and cook until soft.
- Meanwhile, chop the garlic and add until lightly browned.
- Add the tomato sauce and mix well with the other ingredients over a medium-high heat.
- Add the meat (except pork belly) and cook in the tomato mixture for 10 minutes or until cooked through.
- Add the bay leaves, thyme and paprika, mix well and remove from the heat.
- Fry the pork belly or pancetta in a casserole dish with a little olive oil.
- Once the pork belly is cooked, add the white wine and continue cooking until the wine has evaporated.
- Add the chickpeas and enough stock to cover them and bring the stock to the boil.
- Once the stock is boiling, skim off any excess fat, add the tomato mixture and the meat and bring to the boil.
- Season with salt and pepper.
- Simmer until the desired consistency is reached. Serve hot and enjoy!
