John Myers
Ropa Vieja / Canarian Chickpea Stew
The perfect ropa vieja / canarian chickpea stew recipe with a picture and simple step-by-step instructions.
- 1 glass “Garbanzos” chickpeas pre-cooked – approx. 500g
- 0,5 piece Chicken breast
- 0,5 piece Vegetable onion
- 0,3 piece Pepper fresh
- 4 piece Clove of garlic
- 200 ml Tomato sauce
- 50 ml Liquid cream
- 0,5 piece Bay leaf
- 1 piece Stock cube
- 3 piece Potato freshly peeled
- Thyme
- Salt pepper
- Mild olive oil for frying
- The delicious “Ropa Vieja” (pronounced: Ropa wiecha = “old laundry”) is basically an old recipe for “recycling” and can be changed according to your own taste. The main ingredient, however, is always the chickpeas. The preparation is basically divided into 2 steps: the “Guiso” (cooking) and the “Frito” (frying / steaming). these two parts run parallel to each other. Then everything is mixed. Here I present the variant with chicken breast, which is generally preferred on the Canary Islands. But you can also use meat – depending on what is there. However, fish and seafood are not suitable.
- First to the “Guiso”: Put the jar with pre-cooked chickpeas in a saucepan and place the chicken breast on top. Then fill up with water until everything is covered about a finger’s breadth and add half the bay leaf. (Soak dry chickpeas in water for one night) Bring this mixture to a boil and then simmer until the peas are soft.
- And immediately on to the “Frito”: In a pan, lightly fry the chopped onion together with the chopped garlic cloves and the paprika pieces with a little olive oil. When the onion is translucent, crumble the stock cube into the mixture and fill it with the tomato sauce and continue to simmer.
- Peel the potatoes and cut into small bite-sized pieces and rinse briefly. Then fry until golden brown in a pan with mild olive oil.
- The wedding: strain the cooked peas through a sieve and put them back in the pot. DO NOT put back on the fire. Refine the “Frito” with a little cream and season with salt & pepper. Add a pinch of thyme or oregano and fold into the peas. “Tear up” the chicken into small fiber bundles and fold them into the mixture.
- “Degrease” the golden brown fried potatoes on some kitchen paper and lightly salt. Put the pieces in the “Ropa Vieja”. One or two scale-boiled eggs can also go with them when they’re there. As I said – recycling of leftovers. Let the whole mixture steep for about 5 minutes with the lid closed. Buen Provecho! Enjoy your meal !
- Also great for preparing. Can easily be kept in the refrigerator for 2 days. Can be warmed up quickly in the microwave.
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