Maybe your new favorite bean dish:
Chickpea and sausage stew.
Pepita Aris: This stew from chilly, rainy Galicia is guaranteed to chase away the cold. In Basque Tolasa they make a similar dish with black beans, and in Burgos they use pinto beans. Use any spicy sausage you can get – in Spain they often put morcilla (**) in it. If you use jarred tomato juice and red peppers, the spicy base of this dish is prepared very quickly. This dish can be reheated without any problems. The vegetables taste great even when cooled. Apart from that, you can fill tortillas with them.
Drain the chickpeas, put them in a saucepan and simmer with one and a half measures of clear soup for three quarters to one and a half hours on low heat until tender (cooking time depends on the variety).
Sauté the onions in the 0el until soft, then add the sausage pieces. Roast these for twenty minutes, turning occasionally to the other side. When the fat comes out, add the garlic. Finished cooking, add to the chickpeas form with the roast stock.
Drain the peppers, cut into strips and fold in (or add paradeis pulp and paprika powder). Now gently simmer for ten minutes and season.
Serve with green salad and red wine.
(*) Chorizos are sausages seasoned with paprika. They are available in two types: as a bread topping and