Sautéed garbanzo beans with spinach and pringá (stew leftovers)

Practicooking, healthy cooking habits

Sautéed garbanzo beans with spinach and pringá (stew leftovers) Sautéed garbanzo beans with spinach and pringá (stew leftovers) play

In Practicooking we could not leave out the soups and broths our grandmothers made, reminding us of the smells and flavors of when we were younger. We want your children to know what a good stew tastes like and in this case we suggest using sautéed garbanzo beans, spinach and stew leftovers. To finish off the dish, we provide that special Practicooking touch by adding a little bit of cinnamon: this will make for an aromatic, tasty and different kind of dish. At Fundación MAPFRE and Fundación Dani García we work together to make it easy to add healthy recipes to your cooking which are appealing to youngsters.

Time it takes to make the recipe6h Number of diners2 people Difficulty of the recipeSimple Minimum age for children to help in its preparation8-10 years old
INGREDIENTS: PREPARATION:
For the stew:
• 1.5kg of chicken
• 1kg of shank
• 1kg of pork shoulder
• 300g of Serrano ham
• 300g of garbanzo beans
• 60g of ham bone
• 60g of salted rind
• 100g of leek
• 200g of carrots
• 150g of potatoes
• 8 liters of water
  1. Clean the chicken of any viscera.
  2. Scald the ham bones and set aside.
  3. Soak the garbanzo beans the day before making the stock.
  4. Place the previously washed ingredients into a pot and tip in the water.
  5. We will leave it to cook for approximately 4 hours.
  6. Strain the stew. We will keep the stock for other dishes and will use the meat for the pringá (stew leftovers) which will be added to our sautéed garbanzo beans.
For the sautéed garbanzo beans:
• 200g of cooked garbanzo beans
• 100g of spinach
• 100g of pringá (stew leftovers)
• 30g of finely diced onion
• 2g of chopped garlic
• 0.1g of ground cinnamon
• 8g of pine nuts
• Salt
• 20g mild olive oil
  1. First cut up the stew leftovers into very small pieces: the ham, the shoulder, the chicken and the shank.
  2. Stir fry the pringá in a little bit of olive oil.
  3. Add the garlic and chopped onion and cook the mixture for approximately 5 minutes stirring continuously, until the onion has softened.
  4. Add the spinach (rinsed if necessary), add the pine nuts and fry them lightly.
  5. Add the garbanzo beans and saute them, add the cinnamon and a pinch of salt.
FINAL TOUCHES AND PRESENTATION:
Final touches and presentation
  1. Serve on a plate and decorate with a little bit of chopped parsley as a garnish.