Garbanzada a lo Canario

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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Garbanzada a lo Canario
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Serves: 6 Prep Time: 90 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

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!

Garbanzada a lo Canario