My Favorite Chickpea Stew on a Cold Winters Day | Heart-Warming Recipe

chorizo

🥗Healthier: turkey chorizo

💰Cheaper: smoked sausage

Turkey chorizo reduces calories while maintaining flavor.

ham hock

🥗Healthier: smoked turkey leg

💰Cheaper: pork shoulder

Smoked turkey leg offers a similar smoky flavor at a lower cost.

Cut one large onion into large chunks.

Cut one large carrot in half lengthwise and then into one inch pieces.

Add the vegetables into a stockpot and add in 4 cups of cold water.

Season generously with sea salt and add in one bay leaf.

Heat the stockpot over high heat.

In a separate saucepan, add in 2 eggs and enough cold water to barely cover them.

Heat the eggs over high heat until boiling, then place a lid on the saucepan and turn off the heat. Let sit for 12 minutes.

After 20 minutes, drain the vegetables into a sieve with a bowl underneath and reserve the cooking water.

Remove the bay leaf from the vegetables and transfer them into a tall plastic cylinder.

Finely chop half of an onion and roughly chop 4 cloves of garlic.

Finely grate 3-4 tomatoes to end up with 1 cup of tomato sauce (225 grams).

Drain and rinse the jar of cooked chickpeas under cold running water.

Heat the same stockpot over medium heat and add in 2 tablespoons of extra virgin olive oil (30 milliliters).

After heating the olive oil for about 1 minute, add in the finely chopped onion and roughly chopped garlic.

Mix the garlic and onion continuously to prevent browning, sautéing until the onions are translucent and the garlic is lightly sautéed (about 3 minutes).

Add in the 1 cup of tomato sauce (225 grams) and simmer for a couple of minutes.

Transfer the boiled vegetables into a tall plastic cylinder, add in a quarter cup of rinsed chickpeas (20 grams), and a couple tablespoons of reserved broth (30 milliliters).

Blend the ingredients together with a handheld mixer until smooth.

Return to the stockpot, add in the remaining chickpeas and the vegetable puree, and season with sea salt and freshly cracked black pepper.

Measure out 2 cups of reserved broth (475 milliliters) and add it into the stockpot along with 1/4 teaspoon of saffron threads (0.17 grams).

Mix everything together and turn the heat up to high until boiling.

Once boiling, place a lid on the stockpot and lower the heat to low medium, simmering for about 10 minutes.

After 10 minutes, remove the lid and check the stew's thickness.

Add in 2 cups of tightly packed fresh spinach (100 grams) and mix until wilted.

Remove the stockpot from the heat and transfer some stew into a shallow bowl.

Cut the hard-boiled eggs into quarters and add them over the stew.

Cooking Techniques

Equipment Needed

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