Chickpea, cauliflower and egg stew, easy, healthy and delicious recipe.

Total: 50 min Diners: 4

Discover the world of healthy, vegetarian and flavorful stews that take less time and less effort to prepare. This chickpea and cauliflower stew, a quick and comforting stew for cold spring days, could very well be a version of a Spanish curry since it resembles that Indian aloo gobi or chana masala.

The spice point is given by the paprika from La Vera, which is key to get a good result, and also the thyme with the almonds and garlic incorporated at the last moment. If you have a vegetable broth to make it, all the better, although you could also solve it with water.

Of course, this dish could be made with Vegetable Recipes and legumes that you have at home being equally rich and adapting to the season. Pumpkin, green beans, eggplant, white or pinto beans? whatever everyone wants!

Properties of chickpeas

Five varieties of chickpeas are grown in Spain: Castilian chickpeas, milky white chickpeas, Andalusian venous chickpeas, Chamad chickpeas and Pedrosillano chickpeas.

The chickpea is the seed of a plant that has an ovoid-shaped fruit, inside which there are one or two seeds. The seeds are only consumed after a period of prior soaking, the purpose of which is to soften the skins, absorbing water that makes them increase in size. Soaking also reduces cooking time and eliminates the antinutrients present in some legumes.

According to the Spanish Nutrition Foundation “chickpeas have a high content of vegetable protein (deficient in methionine). Among the minerals it is a source of calcium and has a high content of iron, magnesium, potassium, phosphorus. Vitamin E, thiamine, niacin and folates are the most important vitamins. One serving of chickpeas covers 31% of the recommended folate intake for the study population. Also important is their fiber—soluble and insoluble— content, which favors intestinal transit and helps fight constipation.

They have low concentrations of anti-nutritional components such as saponins, tannins and phytates. When these components are found in high concentrations in foods they affect the digestibility of proteins and starches and the assimilation of amino acids, sugars, minerals and vitamins.”

How to make chickpea stew with cauliflower and egg

Ingredients

. White onions, 2 pc Chorizo bell pepper flesh, 1 tsp Sweet or hot paprika, 1/2 tsp Bay leaf, 1 leaf Medium potatoes, 2 pc Water or vegetable broth, 600 ml Garlic cloves, 2 pc Toasted almonds, 1 tbsp Fresh thyme, 2 sprigs Cauliflower, 1/2 pc Egg, 4 pc Salt, s/s Ground black pepper, s/s Extra virgin olive oil, 3 tbsp

Step 1

Peel the onions and cut into julienne strips or strips as thin as possible. Put the tablespoons of oil in a pan and add the onion. Add a pinch of salt to help it sweat and cook over medium-low heat. The intention is that it caramelizes and acquires a toasted color and the onion is very tender, we will make a kind of chickpea onion stew with the cauliflower and potatoes.

Step 2

Peel and mash the potato. This serves so that, contrary to what happens when we split it with a knife, more starch is released and an unctuous broth of enormous texture is formed. And also remove the florets from the cauliflower by removing the thickest and coarsest part of the stem.

Step 3

When the onion is cooked, add the chorizo bell pepper flesh and stir well. Add the paprika, if it is from La Vera better, and integrate quickly so that it does not burn and with a low heat. Be careful because the paprika burns very fast and would give us an unpleasant bitter taste. Do the same with the bay leaf and then add the cauliflower and the peeled and mashed potato. Stir lightly.

Step 4

Saute with the vegetable stock or water to cover the ingredients. Cover and cook for 15-20 minutes or until the potato is tender and the cauliflower is tender. The smaller the potato is cut, the better because it will take less time to cook and the cauliflower will be more tender. Add the chickpeas in the last three minutes, always well rinsed.

Step 5

While it is cooking, make the majada in a mortar. First the garlic with a little salt and then the almonds and thyme. Crush everything until it is a uniform paste. Add to the stew with 1 minute left to finish cooking

Integrate and mix everything well with enveloping movements and avoiding introducing elements to avoid breaking the ingredients. Turn off the heat and let stand covered, add salt and black pepper.

Step 6

Make poached egg. Place a piece of cling film in a bowl. Grease well with oil and crack an egg on top. Add a pinch of salt and close the cling film making a kind of bag (make sure there are no holes through which water can enter). Put water to boil in a saucepan. When it reaches boiling point, lower the heat to the minimum and immerse the egg. Count 4 -6 minutes depending on the size and remove to cold water to stop cooking.

Step 7

Plate the cauliflower and chickpea stew with the egg crowning the creation. This stew, having potato in it, does not follow the rule that all stews the next day are better but its best moment is freshly prepared.