{"id":8420,"date":"2014-12-15T23:54:30","date_gmt":"2014-12-16T04:54:30","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=8420"},"modified":"2018-08-03T13:40:48","modified_gmt":"2018-08-03T17:40:48","slug":"spanish-recipe-for-la-mancha-style-garbanzos","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/spanish-recipe-for-la-mancha-style-garbanzos\/","title":{"rendered":"Spanish recipe for La Mancha style Garbanzos"},"content":{"rendered":"

La Mancha style Garbanzos<\/strong><\/p>\n

(The recipe in English)<\/strong><\/p>\n

This is a typical dish from Castilla La Mancha in Spain that uses one of the most important ingredients in Spanish home cooking: the chick pea. In this dish the chick peas are cleverly used alongside cod and spinach.<\/p>\n

Other famous Castilian-Manchego dishes and ingredients include \u201cPisto\u201d (a vegetable stew with tomato sauce), \u201cGazpacho Manchego\u201d, the famous \u201cQueso Manchego\u201d (a type of cheese), the white wine of La Mancha, and the red wine from Valdepe\u00f1as.<\/p>\n

Castilian-Manchego dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients. Ingredients tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers, farmers, and shepherds. The cuisine of this area was popularized by Cervantes in his \u201cDon Quixote de la Mancha\u201d, where a number of traditional dishes are mentioned.<\/p>\n

Ingredients for 4 people:<\/p>\n

750 gr. of chickpeas
\n200 gr. of cod in 6 pieces
\n250 gr. of spinach
\n1 onion
\n3 eggs
\n60 gr. of breadcrumbs
\n1 teaspoon of paprika
\n3 garlic cloves
\n1 pinch of salt Parsley
\n1 bay leaf
\n1 tablespoon of bicarbonate
\n120 cc. of olive oil<\/p>\n

Preparation:<\/p>\n

Leave the chickpeas to soak in warm water and bicarbonate overnight.
\nThe next day, drain the water away and put the chickpeas in a sauce pan with salt and a bay leaf.
\nBoil for one and a half to two hours.
\nWhile the chickpeas are boiling make some parsley fritters like this:
\nWhisk the eggs, add garlic, the parsley and the breadcrumbs without letting it get too thick.
\nHeat the olive oil. When it is very hot, add tablespoons of the fritter batter. When the fritters are cooked put them to one side.
\nUse some of this oil to fry the chopped onion. When soft, add the paprika and take off the heat.
\nWhen the chickpeas are nearly ready add the onions and the cod (it can be raw or you can cover it with flour and fry it slightly before.)
\nWith 10 minutes left, add the spinach and finally the fritters.<\/p>\n

Garbanzos manchegos<\/strong><\/p>\n

(La receta en espa\u00f1ol)<\/strong><\/p>\n

Este es un plato t\u00edpico de Castilla La Mancha en Espa\u00f1a que utiliza uno de los ingredientes m\u00e1s importantes en la cocina casera espa\u00f1ola: el garbanzo. En este plato los garbanzos se utilizan ingeniosamente junto con bacalao y espinacas.<\/p>\n

Otros platos e ingredientes famosos castellano-manchegos son el Pisto, el Gazpacho Manchego, el famoso Queso Manchego, el vino blanco de la Mancha, y el vino tinto de Valdepe\u00f1as.<\/p>\n

Los platos castellano-manchegos y especialidades de la regi\u00f3n son generalmente sobrios y sensatos, lo que refleja un origen modesto y rural. Estos platos contienen pocos ingredientes, que tienden a ser f\u00e1ciles de encontrar para los lugare\u00f1os. Los platos suelen tener muchas calor\u00edas, lo que es perfecto para las dietas de los obreros, campesinos y pastores. La cocina de esta zona fue popularizada por Cervantes en su obra “Don Quijote de la Mancha”, donde se mencionan una serie de platos tradicionales.<\/p>\n

Ingredientes para 4 personas:<\/p>\n

750 gr. de garbanzos
\n200 gr. de bacalao en 6 piezas
\n250 gr. de espinacas
\n1 cebolla
\n3 huevos
\n60 gr. de pan rallado
\n1 cucharadita de piment\u00f3n
\n3 dientes de ajo
\n1 pizca de perejil y sal
\n1 hoja de laurel
\n1 cucharada de bicarbonato
\n120 cc. de aceite de oliva<\/p>\n

Preparaci\u00f3n:<\/p>\n

Deja los garbanzos en remojo en agua tibia con bicarbonato durante la noche.
\nAl d\u00eda siguiente, esc\u00farrelos y ponlos en una olla con sal y una hoja de laurel.
\nHi\u00e9rvelos durante una hora y media o dos horas.
\nCuando los garbanzos est\u00e9n hirviendo haz unos bu\u00f1uelos de perejil siguiendo este proceso:
\nBate los huevos, a\u00f1ade el ajo, el perejil y el pan rallado que no sea demasiado grueso.
\nCalienta el aceite de oliva. Cuando est\u00e9 muy caliente, a\u00f1ade cucharadas de la masa de bu\u00f1uelos. Cuando las frituras est\u00e9n cocinadas se sacan de la sart\u00e9n.
\nUsa un poco de este aceite para fre\u00edr la cebolla picada. Cuando est\u00e9 blanda, a\u00f1ade el piment\u00f3n y retira del fuego.
\nCuando los garbanzos est\u00e9n casi listos agrega las cebollas y el bacalao (que puede estar crudo o se puede cubrir con harina y freir un poco antes).
\nDiez minutos antes de que est\u00e9 hecho, a\u00f1ade las espinacas y, finalmente, los bu\u00f1uelos.<\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

La Mancha style Garbanzos (The recipe in English) This is a typical dish from Castilla La Mancha in Spain that uses one of the most important ingredients in Spanish home cooking: the chick pea. In this dish the chick peas are cleverly used alongside cod and spinach. Other famous Castilian-Manchego dishes and ingredients include \u201cPisto\u201d…<\/p>\n

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