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Ingredients (4 Servings) 2 Natural White Beans by El Navarrico 1 Chorizo Sausage for cooking Goikoa 1 Morcilla Ibérica Fermin Extra Virgin Olive Oil Sweet Paprika La Dalia 1 Onion 2 Garlic Cloves 1/2 Chicken Seasoning Cube 1 Tablespoon of Flour 1 Glass of Water Directions We make it easy for you! We show you step by step how to prepare this recipe, both in video and with written directions. Step 1 Chop the onion into small, thin pieces. Pour it into the container and add olive oil to cover about half of the onion. After this, cover it and place it in the microwave for 4 minutes at maximum power. Step 2 Once removed from the microwave, add the following ingredients: Finely chopped garlic 1 Tablespoon of flour 1 Glass of water 1/2 Chicken seasoning cube 1 Teaspoon of sweet paprika 1 Sliced chorizo 1 Sliced Morcilla Step 3 Cover and place it back in the microwave for 10 minutes at maximum power. Step 4 After this, remove it from the microwave, add the beans, and put it back in the microwave for another 10 minutes at maximum power.

Ingredients (4 servings): 2 jars of chickpeas in brine by El Navarrico 1 bag of fresh spinach (approximately 300 grams) 2 medium onions 1 clove of garlic 2 medium carrots 1 bay leaf 1 tablespoon of sweet Pimentón de La Vera La Dalia 1 dried ñora pepper 200 ml of fried tomato sauce Salt to taste Black pepper to taste Extra virgin olive oil Chicken broth (or vegetable broth for a vegetarian option) Preparation: Prepare the Vegetables: Peel and finely chop the onions and garlic. Wash and slice the carrots into small cubes or rounds. Wash the spinach thoroughly and set aside. Make the Sofrito (Base Sauce): In a large pot or casserole, heat a drizzle of extra virgin olive oil over medium heat. Add the onions and garlic, sautéing until they become translucent and fragrant. Incorporate the carrots and cook for an additional 5 minutes, stirring occasionally. Add Seasonings: Stir in the tablespoon of sweet paprika and the ñora pepper paste. If using a dried ñora pepper, rehydrate it in hot water beforehand, scrape out the pulp, and add it to the pot. Mix quickly to prevent the paprika from burning and turning bitter. Add the tomato paste or tomato sauce, cooking everything together for 2-3 minutes. Incorporate Chickpeas and Broth: Add the drained chickpeas to the pot, mixing them well with the sofrito. Pour in enough chicken broth (or vegetable broth) to cover the chickpeas by about 2-3 cm (approximately 1 inch). Add the bay leaf. Bring to a boil, then reduce the heat to medium-low and let it simmer. Cooking: Cook the chickpeas for approximately 1.5 to 2 hours, or until they are tender. If using a pressure cooker, the time reduces to about 35-40 minutes. Stir occasionally and add more broth or hot water if necessary. Note: Cooking time may vary depending on the quality and freshness of the chickpeas. Add the Spinach: When the chickpeas are nearly cooked, add the fresh spinach to the pot. Cook for another 5-10 minutes, until the spinach wilts and integrates into the stew. Season and Finish: Taste the stew and adjust the salt and black pepper according to your preference. Remove the bay leaf before serving. Serve: Ladle the stew into deep bowls and serve hot. Drizzle with a bit of extra virgin olive oil on top. Accompany with crusty bread for dipping, if desired. Additional Tips: Variations: You can add other ingredients like diced potatoes, a pinch of cumin powder, or even a bit of chili pepper for a spicy touch. Thicker Consistency: For a creamier stew, mash a small portion of the chickpeas and stir them back into the pot. Vegetarian Option: Use vegetable broth instead of chicken broth for a vegetarian version.