Chickpeas and chard stew, a Spanish winter staple

If you have been in a Spanish house during winter, chances are that you have had this dish. If you inquired about its origins, the answer was probably “uff my mother made it for me” or “no idea, its been in family forever”.

This dish, as many others, are just part of Spanish culture, traditional dishes that are not served in its many michelin’s star restaurants, but in most homes. It is staple of Spanish cuisine as could be Spanish Tortilla or croquetas.

¿What is the magic behind these traditional dishes? is it the memories of times’ past?

Does the memory of being the whole family on the table, talking all at the same time bring warmth to your soul?

In hommage to all Spanish mothers and the magic that are traditional dishes, we urge you to open a Protos Roble, to accompany this simple but hearty chickpea & chard stew.

Ingredients

• 200 gr of Chickpeas
• 1 big white onion
• 1 bunch of chard
• 1 tsp of paprika
• 1 garlic clove
• 3 tbsp of olive oil
• Casserole or crock pot

Elaboration

• If you are using dried chickpeas, sort, wash and soak them overnight or at least 8 hours. The next day, drain and rinse chickpeas.
• Wash the chards and separate the leaf blades from the stalks.
• Chop the onion and the leaf blades separately.
• Heat the olive oil in the pot or crock pot, and cook the onion until they are transparent.
• Add the chopped chard leaves until they soften and lose most of its volume.
• Sprinkle the paprika over the chards and add the drained chickpeas.
• Cover the chickpeas with water, add salt and cook them until they are soft.
• Remove some chickpeas and the garlic clove. Mash them to a paste and pour it in the pot.
• Cook it in slow heat for 5 to 10 minutes, until all flavors blend together.

Now you are ready for this hearty vegan dish, now that winter has come to stay for the next few months.