The temperatures have warmed but at home we do not give up stews like this one from chickpeas with hake and piquillo peppers. Vegetable stews continue to play a leading role in our weekly menu and will continue to do so for a few more months.
This chickpea stew is especially complete, ideal to serve accompanied by a green salad at lunch. Combine the legume with a vegetable base, some potatoes and hake. You can already imagine how it tastes! It is a dish full of flavor that once you try, you repeat!
Preparing it is very simple and it can be relatively fast if you bet on canned cooked chickpeas instead of using dried chickpeas and cooking them in a pressure cooker as I have done. Prepare a double portion and if you don't like repeating, freeze! Of course, if you are going to do it, give up the potato.
The recipe
- 200 g dried chickpeas, cooked
- Olive oil
- 1 cebolla
- 4 cloves of garlic
- 1 teaspoon paprika sweet
- 2 potatoes
- Carrots 2
- 3 tablespoons of tomato puree
- Fish soup
- 4 sliced hake loins
- 6-8 piquillo peppers, chopped
- Salt and pepper
- In a saucepan, heat 3 tablespoons of oil and sauté the onion chopped about 10 minutes over medium heat.
- After add minced garlic and cook for one more minute before removing the pan from the heat to add the paprika, mix everything well.
- Once done, we return the casserole to the fire and add the chopped potatoes, the sliced carrot and the crushed tomato and mix well, cooking the whole for a couple of minutes.
- Then we cover with the broth, cover and bring to a boil. Once achieved, lower the heat and cook for 15 minutes or until the potato is tender.
- Entonces we incorporate the hake, the chickpeas and cook for 5 minutes to finally add the chopped piquillo peppers.
- We serve the chickpeas with hake and hot piquillo peppers.