Today we prepare one of those dishes that we love in Bezzia. A spoon plate complete and very comforting at this time of year: chickpea stew with hake and cauliflower. It will surprise you with its combination of ingredients, its color and its creaminess.
To prepare it, you will need 40 minutes of your time, not one more if you organize yourself well. And you can significantly reduce this time if you use canned cooked chickpeas. If you bet on these, yes, remember to wash them under the cold water tap before adding them to the stew.
Legumes, vegetables and fish, This dish has it all! It is a great alternative to incorporate vegetables into the menu of those most reluctant to try it. Both cauliflower and broccoli are excellent options, presented in small florets; smaller the greater the resistance to test them. Do you dare to do it?
Ingredients for 4
- 200 g. chickpeas (soaked 12 hours before)
- 2 carrots, peeled
- 2 leeks, halved
- 1 hoja de laurel
- 4 tablespoons of extra virgin olive oil
- 8 frozen hake fillets (can be fresh)
- 2 tablespoons of flour
- 1 large onion, minced
- 1 garlic clove, minced
- 1 tablespoon tomato paste
- 1/2 cup of crushed tomato
- 1/2 teaspoon of chorizo pepper meat
- 1/2 cauliflower, in florets
- Salt and pepper
- 1 boiled egg
Step by step
- In a fast pot, add the chickpeas, carrots, leeks, bay leaf and salt and pepper. Add water to the pot, approximately five times the volume of the chickpeas, close it and cook the chickpeas 20 minutes after the valve rises to the second position. Keep in mind that the time can vary both with the variety of chickpeas and with the pot. After time, remove it from the heat and wait for the pressure to drop to open it.
- While the chickpeas are cooking, cut the hake loins in half, salt and pepper them and pass them in flour for later brown them in a casserole with very hot olive oil. Once browned - they will finish being made later - remove them and reserve.
- In the same pot Now poach the onion and garlic for 10 minutes.
- Then add the tomato and the chorizo pepper meat and mix well before cooking the whole for five minutes.
- By now you will have been able to open the pot. Place the carrots and leeks with two ladles of the cooking broth in the blender glass and grinds.
- Add the hake to the casserole, cauliflower in small florets and the mashed carrot, leek and broth. Cook the whole for about 8 minutes.
- Last add the drained chickpeas, some broth if necessary, the boiled egg and cook 3 more minutes so that all the flavors are integrated.
- Serve the chickpea stew with hake and hot cauliflower.