Ingredients

  • 4 handfuls of chickpeas.
  • Half a chicken.
  • A piece of chorizo.
  • Another bacon.
  • Celery branches.
  • A piece of pumpkin.
  • Potatoes.
  • Copper water.
  • Sal.

 

Preparation:

First step: soak the chickpeas.

This will be the first step we will take the day before doing this putxero. We put the chickpeas in a bowl and cover them with water, leave them to soak for 24 hours without having to change the water or add anything.

If we have a piece of dried ham, we put it in the water of the chickpeas so that it softens and then add it.

Step 2: Prepare the rest of the ingredients.

Now we clean the celery branches by removing the leaves and removing the hardest strands, we cut it into pieces.

We peel the potatoes and the pumpkin, the latter we will find whole (in the shape of a crescent).

We will choose the medium potatoes to just peel them and throw them whole.

We will put the chicken in medium pieces, to prevent it from falling apart when cooked. We will slice the chorizo ​​and bacon, although this is in good taste. If we put ham on it we include it too.

A vegetable that works wonderfully is the green bean (round or flat), if we have it at home we add it.

Step 3: Add water to the pot.

Before pouring the previous ingredients into the pot, add water and wait for it to boil. Once it is boiling, add the chickpeas (without the water) and everything else.

We see that a white foam comes out, we remove it with the help of a skimmer and once we have it, we cover it and cook it for 20 minutes.

Fourth step: emplatem.

It is best to separate the broth from the rest of the ingredients. We keep it warm until ready to serve.

Step 5: This is how we call the putxero leftovers after frying them with whole, unpeeled garlic cloves.

The ideal is to crumble the meat and we will take it by puncturing it with a fork.

Once again, the shortage has managed to create a dish that, despite being made with “envelopes”, is very good.

Table presentation and accompaniment:

To this succulent stew we can add a piece and a beef bone that will give it an even more special flavor.

For Christmas, it is typical to accompany it with “balls” and serve them with the consommé first, followed by the putxero dish.

If we talk about wine I am obliged to advise an intense red, anyone on earth will be delighted to be the partner of our dish.

 

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