Carnival Stew
In the province of Seville Carnival brings a delicious, hearty recipe, where ingredients such as meat, chorizo sausage, black pudding and bacon play a leading role in typical stews. Moron de la Frontera has its own which is very characteristic and made of golden thistles. Meat or vegetables? You choose.
Ingredientes
- 500 gr chickpeas without soaking
- 100 gr young broad beans
- 500 gr golden thistles
- 1 garlic bulb
- 100 gr bread buns from the day before
- 2 ñora peppers
- 200 ml extra virgin olive oil
- 1 teaspoon cumin
- 1 tablespoon aniseed
- 1 potato
- 1 black pudding
- Salt, paprika and white pepper
- Water
Preparation
One day before making the recipe, soak the chickpeas and drain them the next day.
Start by putting the chickpeas, the head of garlic (unpeeled), salt and oil in a pressure cooker and cover everything with water. Cook for an hour until the vegetables are tender.
Wash the golden thistles, chop them and fry them in a normal saucepan with oil over a medium heat. Once they are tender, add pepper, salt, the potatoes cut into small pieces, the paprika and the chickpeas you have already cooked but without the garlic. Cover everything with water and let it cook for about half an hour.
While it is cooking, fry the bread with a couple of tablespoons of oil. When it is ready, put it into a mortar with cumin, the ñora peppers and aniseed and mash until everything has been well mixed together.
When only 5 minutes cooking time remain, add the contents of the mortar together with the black sausage to the stew and wait for it to finish cooking.
It is recommended to let it stand for a few minutes of rest so that everything blends well and a creamy sauce remains.
