Stews and Ragouts in general by Carlos Mirasierras
Ingredients for 4 people:
½ kg of chickpeas (soaked in lukewarm and salted water the night before)
¼ kg of spinach
150 g carrots
2 onions
1 tomato
2 hardboiled eggs
1 dl of olive oil
garlic
laurel
pepper
parsley
salt
Preparation:
Step 1: Start cooking the chickpeas (soaked the previous night in warm water and
salt).
Step 2: Add in, when the water start to boil, a little oil, the carrot, an onion, the bay leaf,
two cloves of garlic and some parsley. Cook until the chickpeas are tender.
Step 3: Clean and cook, in another pan, the spinach leaves until they're done. Drain
them, chop and add them to the beans.
Step 4: Remove the onion, carrot, and a spoonful of chickpeas and process in a mixer;
the resulting purée will be added to the stew.
Step 5: In a pan fry some chopped onion, garlic, a sprig of parsley, a little pepper and
tomato. When it's done, dissolve this sofrito in some broth and add it to the stew.
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