Another Chickpea Stew
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- chickpeas (garbanzos)
- water
- salt
- hard-boiled egg yolks
- broth (caldo)
- oil
- onion
Instructions
- Soak the chickpeas, then cook them in water with the necessary salt until tender. Pound the hard-boiled egg yolks and some of the cooked chickpeas together in a mortar. Thin this mixture with broth (caldo) made from the cooking liquid of the chickpeas themselves. Finish the dish by stirring in hot oil that has been fried with onion.