Enjoy a comforting dish of chickpeas with pig's trotters, where traditional flavours intertwine in a warm stew full of history. Perfect with toasted bread and a good wine.
Ingredients:
- 250g dried chickpeas, soaked overnight
- 4 pig's trotters, cleaned and cut in halves
- 2 village chorizo sausages, cut into slices
- 100g of Serrano ham cubes
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 green pepper, chopped
- 1 red pepper, chopped
- 1 ripe tomato, peeled and chopped
- 1 bay leaf
- 3 cloves
- 1 teaspoon sweet paprika (or hot, if you prefer)
- 1/2 teaspoon ground cumin
- 1 head of garlic (whole, unpeeled)
- Salt and pepper to taste
- Olive oil for frying
- Fresh parsley, chopped (optional, for garnish)
- Water or chicken stock (enough to cover the ingredients)
- Bread for toasting, as an accompaniment
Elaboration:
Prepare the chickpeas and pig's trotters:
- Drain the chickpeas that you soaked overnight and rinse them well. Set aside.
- Clean the pig's trotters thoroughly under running water. If you prefer, you can blanch them in boiling water for a few minutes to remove impurities. Then drain them.
Cook the pig's trotters:
- In a large pot, add the pig's trotters and cover with water or chicken stock. Add the bay leaf, 3 cloves and a little salt.
- Add the whole (unpeeled) head of garlic to add more flavour to the stock.
- Simmer for approximately 1 to 1.5 hours, or until the trotters are tender and the broth has thickened from the collagen in the trotters. If using a pressure cooker, the time is reduced to about 45 minutes.
Prepare the sofrito:
- While the trotters are cooking, heat a little olive oil in a large frying pan.
- Add the onion, peppers and chopped garlic and sauté over medium heat until tender.
- Add the chopped tomato and cook until it breaks down and forms a thick sauce.
- Add the diced ham and the slices of chorizo, frying everything together until the flavours are well blended.
- Add the paprika and cumin, stirring well to integrate.
Cook the chickpeas with the trotters:
- When the trotters are tender, add the drained chickpeas to the pot.
- Add the sofrito you prepared and mix well.
- Cover with more water or stock if necessary, making sure everything is well submerged.
- Simmer for about 45 minutes to 1 hour, until the chickpeas are tender and the broth has thickened further.
Rectify and serve:
- Taste and adjust salt and pepper to taste.
- If the broth is too runny, you can reduce it a little more or crush a couple of tablespoons of chickpeas and add them to the pot or, if it is too thick, add a little more water or broth.
- Remove the head of garlic before serving.
- Serve hot in earthenware bowls for a rustic touch.
Accompaniment:
- Tuesta slices of bread and rub them lightly with a clove of garlic for extra flavour. This toasted bread is perfect to accompany the stew and soak up the tasty broth.
- You can make this bread you see in the picture at home, it is very easy and extremely tasty. It is called bread and water.
- You can accompany the dish with a good red wine, as suggested in the picture.
Presentation:
- Optionally, sprinkle a little chopped fresh parsley on top before serving.
Total processing time:
- Approximately 2 hours and 30 minutes, broken down as follows:
- Preparation of ingredients: 30 minutes
- Cooking the pig's trotters: 1 to 1.5 hours (about 90 minutes)
- Final cooking with chickpeas: 45 minutes to 1 hour
- This time, of course, does not include soaking the chickpeas, which should be done the night before.
And that's it! Now you have a delicious chickpeas and pig's trotters dish, similar to the one in the picture. Enjoy your meal!
What did you think of this recipe?
¡Share it!:
