del Lince Ibérico
Declared historic center
of cultural interest
Chickpea stew with gorullos
The chickpea, a legume with more than 17,000 species is all over the world and could not be lacking in our gastronomy in potaje. It is cultivated in the calm lands, giving the three varieties, the Castilian, the milky white and the pedrosillano, -more small and round-. It is rich in fiber with high vegetable protein index. Winter dish that has a very popular popular sense, accompanied on this occasion with gorullos or muffins that jump in sight and give flavor.
1 kilo of soaked chickpeas
1 green pepper
1 laurel leaf
Garlics (6 or 7)
1 ripe tomato
Sweet paprika (1 tablespoon coffee)
Chickpeas are put in a pot with water to cook, 1 bay leaf and garlic are added.
In a pan, stir fry with tomato, onion, garlic, and pepper. When you are almost to separate the paprika is thrown. Then add the sofrito to the pot of chickpeas.
A dough is made with flour, water, and a pinch of salt. From that mass a kind of noodle is made, and in pinches (the size of a grain of rice) they are cut with the fingers and thrown into the casserole.