Potaje de Cuaresma: Spinach and chickpea stew recipe

The spinach and chickpea stew is a stew that is part of the tradition of Holy Week in the Canary Islands, along with the menus that are made with fish during these days, as for example it may be the case of other wonderful recipes and typical dishes, as is the case with Tollos in sauce.

This stew is also popularly known as Lenten stew.  And it is that in all the Canary Islands these dates are lived like in almost all the points of the peninsular geography: between the religious traditions, enjoying the rich traditional gastronomy of these days and the leisure moments that those small vacations offer us.

The stews are part of the cuisine of the Canary Islands, some recipes are integrated into the recipe book of all the islands, while other recipes are unique to each area in particular as is the case milk stew from the Island of La Palma.

The soup of Lent is very easy to make and it is very delicious. Of course, we must take into account the night or day before making the stew, put the soaked chickpeas in water so that when they are cooked they are tender.

In case we do not have a lot of time and want to improvise a Lenten soup, we can turn to the chickpeas that come by boat, industrially cooked.

Next we detail the ingredients as well as the steps to elaborate it.

Lenten stew recipe

Ingredients:

  • 200 grams of soaked chickpeas.
  • 5 bunches of spinach, washed and chopped.
  • 250 grams of potatoes without skin and cut to check.
  • 2 small yellow sweet potatoes.
  • 3 sliced ​​onions.
  • 3 garlic cloves without skin and small pieces.
  • A teaspoon of sweet pepper.
  • A teaspoon of ground cumin.
  • Some strands of saffron.
  • A pinch of turmeric.
  • Salt.
  • Virgin olive oil
  • Water.

Elaboration:

  1. We remove the chickpeas from the soaking, we put clean water to cook them and a little salt. Cook the chickpeas with moderate heat, until tender. When the chickpeas are tender, we extinguish the fire and reserve.
  2. In a pan put a little oil to poach the onions. When the onions are almost add the garlic cloves, and the teaspoon of sweet paprika.
  3. We remove everything and cook the fry for another 3 minutes with minimum heat. Remove from heat and fry in the cauldron with the chickpeas.
  4. We put the cauldron with the chickpeas and fry again and add the chopped spinach, the potatoes in squares, the sweet potato in wheels, the cumin, the saffron threads, a little salt if necessary.
  5. We remove and cook the Lenten stew with moderate heat until it starts to boil. When it begins to boil, reduce the heat and cook until the potatoes are tender.
  6. If we noticed during the cooking that water is needed, we add a little more water.
  7. When the potatoes are tender we put out the fire. Ready!

When it is warm we can eat our Lenten stew accompanied by a good piece of bread, a piece of cheese, a bit of blanched gofio, or some olives with mojo from the country that are also very rich. ThemesEaster Recipes

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