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Canarian Beef, Chicken and Chickpea Stew
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Source: https://recipheon.com/en/recipes/main-dishes/canarian-beef-chicken-and-chickpea-stew
About this recipe
This Canarian stew combines chickpeas, shredded beef, chicken and potatoes. The meat and chickpeas are bound by a thick onion, bell pepper and tomato sauce scented with thyme, sweet paprika and cumin. Separately fried potato cubes go in near the end to keep their golden edges. This home version uses meat that is already cooked and tender, along with drained canned chickpeas. The stated time of about 1 hour 15 minutes covers preparation from these ready ingredients, without including the earlier cooking of the beef and chicken. The quantities make six hearty servings.
Ingredients
Meat, chickpeas and potatoes
300 g beef shoulder already cooked until tender, without bones or tough membranes, without sauce or added fat; edible meat weight after cooking
300 g chicken thigh meat already cooked until tender, without bones or skin, without sauce or added fat; edible meat weight after cooking
400 g canned chickpeas after draining, rinsing and draining again; discard the canning liquid
600 g peeled raw type B potatoes
80 g olive oil: 30 g for the sauce and 25 g for each of the 2 potato batches; all the oil goes into the dish
Sauce and seasonings
200 g peeled onion
200 g red bell pepper after removing the seed core and white membranes
15 g peeled garlic
300 g canned diced tomatoes with all their juice
250 ml prepared unsalted beef stock
5 g ground sweet paprika, not smoked
1 g ground cumin
1 g dried thyme
1 dried bay leaf, removed before serving
8 g salt: 4 g for the sauce and 2 g for each of the 2 potato batches
1 g ground black pepper
10 g parsley, leaves and thin stems without thick stalks
Steps
Use meat previously simmered until tender in water, without sauce or extra fat. Weigh the stated amounts only after cooking and removing bones, chicken skin and tough beef membranes. Pull the beef and chicken into distinct strands. Drain the rinsed canned chickpeas thoroughly again. Finely dice all the onion and bell pepper, and chop the garlic and parsley. Cut the potatoes into cubes about 1.5 cm across and dry thoroughly. The earlier cooking of the meat is not included in this recipe's time.
Heat 25 g olive oil over medium heat in a frying pan about 28 cm across. Add half the potatoes and fry for about 18–20 minutes, turning every few minutes, until golden and completely tender inside. Cover the pan for about the first 5 minutes, then uncover. Season with 2 g salt. Transfer the potatoes and oil to a dish and leave without a tight cover. Repeat with the remaining potatoes, another 25 g olive oil and 2 g salt. Keep both batches and all the oil to add to the stew.
While the potatoes fry, heat 30 g olive oil in a wide pot holding at least 4 l. Cook the onion over medium heat for about 7–8 minutes, until soft. Add the bell pepper and cook for about 5–6 minutes, adding the garlic for the last minute. Pour in all the tomatoes and juice and cook for about 10–12 minutes, stirring often, until the sauce clearly thickens. Take the pot briefly off the heat, add all the sweet paprika, cumin and thyme, stir and immediately pour in all the stock. Add the bay leaf, 4 g salt and all the pepper.
Add all the chickpeas, beef and chicken to the sauce. Stir gently, bring to a gentle simmer and cook covered for about 10–12 minutes, stirring occasionally, until everything is hot throughout. The sauce should coat the ingredients, not make a soup. If there is too much liquid, uncover and reduce for about 3–5 minutes more. Keep all the sauce and juices in the dish.
AI-generated Remove the bay leaf and discard it. Add all the potatoes with the oil remaining in their dish and all the parsley. Fold together carefully to keep the potato cubes and meat strands intact. Heat without covering for about 3–4 minutes, until the potatoes are hot again. Divide the entire dish into 6 servings, distributing the meat, chickpeas, potatoes and sauce evenly. Serve immediately.
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