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Potaje de Garbanzo e Collejas (Chickpea Stew with Bladder Campion)
Potaje de Garbanzo e Collejas (Chickpea Stew with Bladder Campion) is a traditional Spanish recipe for a stew of chickpeas and bell peppers in a paprika-flavoured base with bladder campion. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Chickpea Stew with Bladder Campion (Potaje de Garbanzo e Collejas).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Wild FoodVegetarian RecipesVegetable RecipesSpain Recipes
A famous chickpea stew from Spain. Fried bread is pureed with onions, garlic broth and pimenton, then simmered with chickpea. The original dish seems to have included campion greens (collejas, which remains in the name), which are omitted in most modern versions. They're included in this recipe, but you can always leave them out. The most prized part of bladder canpion are the shoots, known as
asparago de collejas (collejas asparagus) in Spain.
Ingredients:
4 tbsp extra-virgin olive oil
1/2 onion, coarsely chopped
1/2 green bell pepper, coarsely chopped
1/2 red bell pepper, coarsely chopped
5 garlic cloves, minced
1 tomato, grated
1 large potato, peeled, washed and cut into 12mm dice
570g cooked, tinned, chickpeas (drained)
1 tsp sweet, smoked, Spanish paprika
750ml vegetable stock
200g young bladder campion (Silene vulgaris) shoots, chopped
1 bay leaf
2 slices of slightly-stale baguette
1 egg
sea salt and freshly-ground blck pepper
handful freshly chopped parsley
Method:
Place a large stockpot over medium-high heat. Once hot add 2 tbsp extra-virgin olive oil. Once the oil is hot add in the onion, bell peppers and garlic. Stir to mix with the oil and cook for 5 minutes, when the vegetables are just soft. Now stir in the grated tomato and cook for 2 minutes more before adding the diced potato, chickpeas and 1 tsp paprika. Season to taste with salt and black pepper then mix everything to combine.
Mix in the vegetable stock then add the bay leaf and bring to a boil. Reduce to a simmer, cover and reduce the heat to low-medium.
Meanwhile cut the baguette slices into small dice.
Place a small frying pan over medium heat. Once hot add 2 tbsp extra-virgin olive oil. Once hot add the chopped garlic and cook for about 90 seconds until lightly coloured (do not allow to burn). Scoop the garlic out of the pan with a spoon, and place in a mortar. Place the pan back on the heat, crack in an egg and cook until the egg and yolk are well done. Chop the egg then add the pieces to the mortar with the garlic. Finally add the pieces of baguette to the oil left in the pan and fry until lightly goldne all over. Scoop the bread into the mortar too and add 2 tbsp fresh garlic, a pinch of sea salt. Using a pestle pound the ingredients to a smooth paste.
Once the stew has simmered for 20 minutes, remove the lid and add in the bladder campion greens. Stir to combine, cook for 5 minutes more then add the garlic, egg and bread thickener mixture. Stir to comobine and cook for 2 minutes more.
Take off the heat, ladle into shallow bowls, garnish with freshly-chopped parsley and serve.
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