Canarian Style Stew – Puchero Canario

The people of the Canary Islands are proud of the long tradition of their cuisine, which has had a great influence on the way of cooking in Latin America, especially in Cuba and in Argentina. This everyday dish uses pine nuts and currants, classic ingredients of Iberian cuisine. But its characteristic flavor comes from the Canary Island tomatoes, which are said to be not only the most beautiful but also the tastiest in the world.

Cover the chickpeas with water and cook them at a low temperature.

In the meantime, crush the almond kernels and pine nuts in a mortar.

Heat the oil in a frying pan and saute the onion at low temperature. When it turns brown, add the mixture from the mortar and roast for 1 minute, then add the tomatoes and currants. Continue cooking the pan contents at low temperature for 15 min.

Add this mixture to the chickpeas form. Season the dish a little with salt and then cook again very gently for 1 hour until the chickpeas are soft. Serve.

Related Recipes:

Canary Islands Style Stew – Puchero CanarioSoak the chickpeas in water for one night. Heat the olive oil in a saucepan. Brown the meat cut into... Chickpea Goulash with Soy CubesFor the chickpea goulash with soy cubes, the chickpeas must be soaked overnight. They should be covered with... Stew of Broad Beans – Cazuela De HabasPerhaps your new favorite bean dish: Broad beans are one of the special delicacies of Granada’s local... Polenta with Pesto and Tomato Arugula SaladRoast pine nuts in a frying pan without fat until light brown. For the pesto, pluck basil and parsley and chop... Food Allergen Indications 2/6Milk: is the longest known food allergen gar. In infants and young children it is the most significant... Gitanos Style Stew – Olla a La GitanaThe stew of the Gitanos has nothing in common with the dish that is usually understood in Spain as Gitano... Goat Cheese Flan with Green Stalk AsparagusLook forward to this fine asparagus recipe: 1. fill the juice pan of the oven with hot water and slide it onto... Spaghettini with Tomato SauceCut the skin of the tomatoes crosswise, blanch (scald), rinse, peel, quarter, remove and dice. Finely dice... Home-Style Ossobuco with Saffron RisottoOssobuco alla casalinga con risotto all zafferano (home-style veal shank with saffron risotto) Risotto: see... Stuffed White Cabbage Leaves – LahanodolmadesLahana cabbage thrives mainly in Greece and the Middle East. Since its leaves do not tear during cooking, it...