Bio chickpeas and piquillos stew

  • Dantza Bio Chickpeas®
  • Dantza® Bio Piquillo strips
  • 6 slices of chorizo
  • 3 cloves garlic
  • ½ onion
  • Lemon juice
  • 1 teaspoon of flour
  • Cumin
  • Chopped fresh parsley
  • Arbequina Dantza® oil
  • Salt
  • Pepper
  1. Heat a pot with a good splash of Arbequina Dantza® oil.
  2. Chop the onion and garlic and add them to the casserole.
  3. When the onion begins to soften we add the slices of chorizo split in halves.
  4. Open the jar of piquillos in strips bio Dantza®, drain and add to the pot. Add a bit of ground cumin and stir well to integrate all ingredients.
  5. Add a teaspoon of flour and let it roast a little.
  6. After a couple of minutes, open the pot of chickpeas bio Dantza®, add it to the pot without draining and stir well. As the liquid will thicken we can add a little water to lighten the sauce until we like.
  7. Let it boil and add salt, pepper and the juice of half a lemon. Once it starts to boil, lower the heat.
  8. Add the chopped fresh parsley and let it cook 10 minutes letting it bubble gently... And ready! We serve immediately and we can already enjoy this delicious stew of chickpeas and organic piquillo.


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