Galician stew with chickpeas, chestnuts and kale. Comforting fall recipe
In autumn chestnuts arrive at our houses and with them I love to prepare sweet dishes, cakes and other stews. However, in times chestnuts were a humble ingredient that was part of stews and stews, replacing potatoes that were more difficult to obtain. A few days ago, visiting the Mercado del Progreso in Vigo, a woman who was peeling chestnuts told me how she made her stew with this ingredient and I have prepared a simple version of said Galician stew of chickpeas, chestnuts and ham, so that you too can try this comforting fall recipe at home.
This dish can be made using any legume, the most traditional in Galicia being broad beans and chickpeas. As a meat element you can make this recipe with pig's ear, bacon or bacon or if you want it to be a less caloric stew, make it like me with pork shoulder which is leaner. Anyway, when finished we will remove the fat to be able to take this autumn stew without having regrets.
IngredientsFor 6 people
- Chickpeas 300 g
- Asturian or Galician smoked chorizo 1
- Carrot 1
- Potatoes 1
- Lacon 300 g
- Galician spread One tablespoon
- Kale A bunch 50 g
- Salted pork spine bones 1
- Serrano ham One end 150 g
- Chestnuts 18
How to make Galician stew with chickpeas, chestnuts and kaleDifficulty: Easy
- Total time 2 h 30 min
- Elaboration 30 m
- Cooking 2 h
We put the chickpeas, the potato and the carrot in a bowl with cold water, and let them soak for about 12 hours. We can also soak the spine bones, the shoulder and the pieces of meat that we want to add to take away a little strength. If we are going to use a piece of meat, we can choose skirt or blood sausage that give a very good flavor to the stew.
Cook all the ingredients except the chestnuts and vegetables in a large pot with about 3 liters of water. Add the rub and let our stew simmer for about two hours, removing the foam that forms in the process. If we want to do it in a quick or express pot it will take approximately 30 minutes.
While our stew is being made, we start preparing the chestnuts. To do this, we remove the hard skin from the chestnuts and cook them for ten minutes in salted water. Then we take them out of the water, we remove the soft skin from the inside, being careful not to burn ourselves and we reserve them for when we are almost ready to cook, when we will add them with the vegetables.
Once the cooking of our Galician stew is finished, the chickpeas and the pieces of meat are just right. We remove the meat and the chorizo from the pot. It is time to add the greens, vegetables and chestnuts. We chop the potatoes, the carrot and the kale and put them to cook in the broth together with the peeled chestnuts, letting them simmer for another 15 minutes without covering the casserole.
We test and rectify the salt if necessary. To serve, we cut the meats and chorizo into cubes and reintegrate them into the stew to finish this complete dish. In each dish, we try to place a little of each ingredient in an appetizing way.
With what to accompany the Galician stew with chickpeas, chestnuts and kale
Before eating this Galician stew with chickpeas, chestnuts and kale, remove the excess fat. To do this, just put the broth in the fridge for two hours and remove the fat that will float solidified on top with a spoon. This dish is absolutely comforting for the first cold and it is recommended to take it as a single dish because it is very satiating. If later we are lucky enough to take a nap, all the better.