Chickpeas, egg and asparagus stew: a blast of Spanish winter flavour
Hello my readers!
As we make our way into autumn I can’t stop populating this blog with one-pot recipes. I hope you get used to it and doesn’t look too boring-your gut will definitively appreciate it.
Today I am getting my hands on a classic Andalusian stew cooked ago by the mighty Enrique Sanchez. In Spanish, the dish is known as Huevos Esparragados, but since it’s very hard to translate I will just refer to it by naming its main ingredients. Sanchez explained in his program that it’s a household staple of this time of the year. It is usually prepared with a local plant called cardo, but you can hardly find anywhere outside Andalucia. Therefore, I’ve had to make some arrangements against his original recipe and include asparagus and and some spinach. Believe me: you won’t notice the difference.
Due to the variety of its ingredients, there is no doubt we are in front of one of the Spanish most complete and nutritious meals. As per the taste, it includes a majado that kicks the flavour beyond delicious. Just if you don’t know it: a majado is usually an almost thick paste made out of bread, garlic and other ingredients of your convenience, very popular in the Spanish southern cuisine. It can turn the most insipid soup into a gourmet dish. It also happens here.
INGREDIENTS (SERVES 2)
Asparagus (1 pack)
Chorizo (100 g)
Chickpeas (1 can)
Jarred roasted pepper (1)
Spinach (a handful)
For the majado
Bread slices (3, from a bread baton)
Garlic cloves (3)
Smoked paprika (1 teaspoon)
Cumin (1/2 teaspoon)
Vinegar (1 tablespoon)
100 ml of the broth
DIRECTIONS FOR COOKING
In a pot, fry the garlic cloves and the bread for the majado. The garlic doesn’t need to be peeled yet, but you just have to cut it half way, Once both ingredients are golden brown, remove and set aside for later.
2. In the same oil, start simmering the onion with a pinch of salt. Chop the asparagus, drop it into the pot after the onion is cooked and stir frequently. Later on, dice the chorizo in small cubes and simmer for a couple of minutes.
3. Blend the tomatoes with a hand blender and drop everything into the pot. Increase the heat to medium and cook until all the water evaporates. Then, add the chickpeas, the water and cook al low heat again. The water should just cover all the content.
4. In parallel, put all the majado ingredients in a blender beaker. Make sure you peel the garlic cloves this time. Pour about 100 ml of the broth from the pot and grind. If it’s too thick, add more broth. Try it and add more spices or salt if you need to do so.
5. Tip the majado into the pot and integrate within the stew. You will notice the colour changes to orange like. Boil at low heat for 20 to 30 minutes or until the broth becomes slightly thick (add water gradually if too much).
6. After that time, your stew is almost ready. Finely chop the roasted pepper and add it into the pot. Add also the spinach. Two minutes before finishing, crack the eggs inside, remove the pot from the heat and cover with the lid so they cook on its own heat. It’s important to bear in mind that their final state should be poached-rather than completely boiled. Now it’s ready to serve!