Chickpeas are a very common ingredient in South of Spain and the Canaries. Ropa vieja is one of the many dishes that contains them. It is traditionally cooked with both beef and chicken and it is definitely the best like this, but I would like to show you a simplified and fast option, delicious nonetheless.
Ropa vieja with chicken
Servings: 4 servings
Time: 1 hour
Difficulty: easy
Ingredients
- 2 cans chickpeas
- 300-400 g boiled chicken
- 200 ml broth from the boiled chicken
- 1 onion
- 3 cloves of garlic
- 60 ml of white wine
- 2 potatoes
- 2 tsp of sweet paprika
- salt
- oil for frying
Directions
- Cut the onion and garlic according to your preferences and start frying in until it softens.
- Add the white wine and cook for 2-3 min until the wine evaporates.
- Add the sweet paprika.
- Continue with adding the chickpeas, shredded chicken and salt (make sure you don’t add to much if the broth already contains salt).
- Pour the broth in the pan and let it simmer on medium heat for 20 min.
- Cut the potatoes into cubes and fry them separately until they become golden.
- Once the potatoes are ready, add them in the big pan and cook everything for extra 2-3 min.
If you like chickpeas, you can also check my hummus recipe: here