Chickpea Stew and the Spanish Inquisition | Recipe and Brief History

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + cornstarch

Light coconut milk reduces calories while maintaining creaminess.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Frozen spinach is often less expensive and has a longer shelf life.

Soak the chickpeas in water overnight.

Cut away fat and tendon from the stewed beef and cut the beef into 1-inch cubes.

Chop the onion into large pieces.

Heat olive oil in a large Dutch oven.

Add the garlic and bay leaf and sauté over medium heat until browned; remove the bay leaf and garlic to a plate.

Add the onion and sauté until lightly browned; remove it to a plate.

Add the beef cubes to the pot and fry gently until browned on all sides.

Add the spice mixture to the beef.

Return the onion, garlic, and bay leaf to the pan.

Drain water out of the chickpeas and add the drained chickpeas to the pot.

Pour 3/4 cup of water or broth over the mixture and bring it to a boil; then turn the heat down to simmer, cover, and cook for about 1.5 hours.

Layer the cabbage leaves on top to cover the chickpeas and meat mixture.

Preheat the oven to 300 degrees Fahrenheit.

Cover the pot and bake for an hour.

Cooking Techniques

Equipment Needed

Spice Level: