The porrusalda It is an original dish of Basque gastronomy, a simple and inexpensive leek broth perfect for toning the body at any time of year. A dish to which we have added some chickpeas to make it a unique dish.
Whenever we do porrusalda, we do it for two days; This is how we take advantage of the time that we are going to dedicate to the kitchen twice. If you want to shorten the times, you can use canned chickpeas or cook the chickpeas the day before, so you don't have to put the pressure cooker and you will save a few minutes. Are you ready to prepare this porrusalda with chickpeas?
Time: 45min
Servings: 4
Ingredients
- 1 chopped onion
- 1/2 green bell pepper, chopped (optional)
- 4 carrots, peeled and sliced
- 4 large leeks
- 3 potatoes
- 1 liter of vegetable stock
- 3 cups of cooked chickpeas
- Olive oil
Step by step
- Sauté in a saucepan Spread the onion, pepper and carrot with a background of olive oil for 6-7 minutes.
- Meanwhile, chop the leek sliced, taking advantage of both the white part and the beginning of the green.
- Add the leek to the casserole and sauté with the lid on for another 6-7 minutes, until the leek is tender.
- Take advantage of that time to peel potatoes and crack them with the help of a knife into pieces the size of a bite. Add the pieces to the casserole and sauté for a few minutes.
- Then cover with the broth the vegetables and cook for approximately 20 minutes.
- Five minutes before time runs out, add the chickpeas cooked (if they are canned, wash them before) so that the flavors are integrated.
- Serve the porrusalda with chickpeas hot.
