Long before the Indians took the beans in America. canning method The garbanzo beans that was a part of the food and Mediterranean culture: the people of North Africa, the Iberian Peninsula, Catalonia, Valencia and the Balearic Islands. Then the farmer to consumer preference for beans, but like all things there are proponents and detractors.
The sheep is the main ingredient and the product of one of the most popular dishes and traditional landmark: hummus. Israel, Palestine and Lebanon attribute the creation of this dish ... You love to be the hummus recipe for peace in the Middle East?
The chickpeas were also the basis of the diet of the working classes with fewer resources early twentieth century and the war. Gave power to endure long days and also were more economical.
In Catalonia, especially in Barcelona is the only place where you can find all the markets where it is sold daily stop cooked grain. For what reason? In the late 40s the expansion of industry in the area of Poble Nou, factories around Barcelona canning method and the textile Llobregat they involve tremendous growth of the working class, in addition to the incorporation of women work in the factories and also a way of life. The practicality of the civil society, lack of time, in my opinion could be one of the reasons why they started clearing many shops and stalls in the vegetable stew, usually next to the sale of desalted cod, a custom that is found only in Catalonia. The lunchbox was running on those long days. I know there are stalls of vegetables cooked in other markets outside of Catalonia. If there would know them :)) Michael Gash-owner of stop pulses Market Free-told me six months in an attempt to market in Madrid, but failed. Prefer to cook garbanzos madrileño the popular stew. Surely part of an ingrained habit and a way of life.
Santi Santamaria did not like the beans and said it with permission canning method of Fuentesaúco. Wrote, "are not at the level of the beans." Finally laughed to himself and said: "Although algunos canning method for yo ... ALSO sea a black chickpea." I do not know if he had the opportunity to eat other varieties of peas as Oristà or L'Anoia, I think so. Everything is a matter of taste. Today, we can find good beans without skins, canning method so much more, and are the result of biodynamic crops that have managed to make this humble vegetable canning method on a plate of good food. In an article called Santi de'n film Los Huevos de Oro Bigas Luna: "The Spanish State is in a permanent bad leche. Saps Y por qué? For them garbanzos. " There are fans and fans of chickpeas beans.
For a long time I liked the beans and finish canning method baking directly from Paperina. Grandma told us: "Go get some ounces chickpeas should be cooked already but we will finish it" There were tipping back. Go buy them and tasted canning method them cooked recently was a treat much better that made the dish!.
Then reason prevails and I have found the taste and the benefits pulses along vegetables such as spinach or chard like a "soup". My mother canning method makes very good or accompany cod Lent.
Origin: Middle East and the Mediterranean basin happened here in Africa and America. More than 9000 years old. The peas were eaten in ancient canning method Rome and Prehistory. Roman troops were introduced in the area of Cartagena, even had an area called the "Garbanzal" and from there spread throughout the country. The word chick comes directly from the Latin Cicero and the Cicero!
Properties: Many proteins, complex carbohydrates, slowly absorbed than are recommended because canning method they produce a gradual canning method assimilation of glucose. They contain fiber, minerals (phosphorus, iron and magnesium), vitamins B1, B6, folic acid essential to health, its absence can cause anemia. They provide a lot of energy. canning method Facilitate canning method bowel movements, reduces the risk of colon cancer and cholesterol
How to cook?: After washing put them in a large bowl and cover with warm water 3 times its volume with a pinch of salt overnight. (12 hours). Rinse them with clean water and put them in the pot where the Courant. Put mineral water and cover them with water about three fingers quite add salt and cover. The boil and cook 45 minutes.
Food: Stew Madrileña frontier, manchego
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