Ingredients for 4 people:
4 handfuls of chickpeas
A piece of chorizo
A few branches of celery
A slice of pumpkin
We soak the chickpeas
This will be the first step we will take the day before making this stew. In a bowl we put the chickpeas and cover them with water, leave them for 24 hours without changing the water or adding anything.
If we have a piece of dry ham we put it in the water of the chickpeas so that it softens and add afterwards.
We prepare the rest of ingredients
Now we clean the celery branches by removing the leaves and removing the hardest strands, we cut it into pieces.
Peel the potatoes and the pumpkin, the latter we will find whole (in the form of a crescent).
We will pick the medium-sweet potatoes just by peeling and throwing whole.
The chicken will put it in medium pieces, to avoid that with the cooking it will undo us. The chorizo and the bacon we will put in slices, although this goes in tastes. If we put ham we include it also.
A vegetable that is wonderful is the green beans (round or flat), if we have at home we add.
Add water to the pot
Before throwing the previous ingredients to the pot we will put water and wait for it to boil. Once it is boiling, we add the chickpeas (without water) and everything else.
We will see that a white foam comes out, we remove it with a skimmer and once we have it, cover and cook for 20 minutes.
It is best to separate the broth from the rest of the ingredients. We keep it hot until ready to serve.
This is the way we have to call the leftovers of the pot after frying with whole and unpeeled cloves of garlic.
The ideal is to crumble the meat and so we take punching with fork.
Once again the shortage has managed to create a dish that despite being elaborated with “envelopes” looks great.
Presentation in table and accompaniment:
To this succulent stew we can add a piece and a beef bone that will give an even more special flavor.
At Christmas it is typical to accompany it with “balls” and serve them with the consomme first, arriving later the plate of cooked.
If we talk about wine I am obliged to advise an intense black, any of the earth will be delighted to be the partner of our dish.