The secret key to chickpea stew according to the great cooks
In many Spanish homes, chickpea stew is almost a Lenten ritual. But when you reach the spinach stage, things get complicated. Chickpeas need a long, slow cooking to become tender, while spinach spoils if cooked too long.
That is why most professional chefs agree: spinach goes into the pot almost at the last minute, just before serving.. Also read: cooking spinach
Spanish chefs and their decision about spinach
Karlos Arguiñano and the art of perfect timing
The legendary Arguiñano, who has taught millions how to prepare stews, recommends adding spinach after an hour and a half of cooking the chickpeas, letting it cook only two minutes before adding the hard-boiled egg and some bread meatballs, following traditional cuisine. This quick cooking preserves the flavor and fresh texture of the vegetable, so it’s important to know well how to cook spinach to retain all its nutrients.
José Andrés and his version with paprika and saffron
The Asturian chef, in his book Los fogones de José Andrés, explains that once the chickpeas are cooked, the spinach goes into the stew and only cooks for five minutes. It is at this point that he adds paprika, saffron, and a paste of fried bread with garlic that enriches the dish.
Variations and tips from other masters
Dani García and the final touches on the stew
The chef from Málaga adds cod and several handfuls of spinach after the chickpeas have softened over low heat. He only lets the spinach cook just long enough with one last heat burst, avoiding overcooking and loss of freshness.
The Torres brothers and the gelatinous texture
In a recipe with cod cheeks and dried conger eel, the Torres brothers also add spinach at the end, letting the whole cook for three or four minutes. This achieves a gelatinous texture that makes the stew unique.
Details that make a difference in chickpea stew
The right cooking and immediacy of serving
All the chefs agree. Therefore, when you want a stew that really impresses, remember that the freshness of the spinach and the final cooking touch are key. Also read: spinach |
The tricks of great chefs for an infallible stew
Martín Berasategui and David de Jorge, for example, choose to add the spinach off the heat, along with the cod, paprika, and chopped boiled egg, and just give it a good stir before serving. These small details make a giant difference in the final result.
Oh, and if you are the type who likes to plan ahead, these details also explain why the chickpea stew from the eve does not always improve with time.
If you want to dive fully into the tradition and technique of this dish, these are the references you can follow to complete your culinary experience. And if you prefer to go out and enjoy the best, don’t miss the great atmosphere in some places where it’s a must.
A bit of history, tradition, and technique: all together make chickpea stew with spinach not just a dish, but a gastronomic gesture full of meaning and flavor.
When you prepare your stew, think about this: it’s not just what you put in, but when you do it. And this, for many chefs, is the key that makes the stew truly memorable.
In case you wonder, the Casino Route is a good place to get inspired by these flavors, and if you have doubts about pairings, why do Catalan chefs say certain dishes aren’t worth it? All of this helps to better understand this very vibrant culinary culture.
