Legume recipes
Pumpkin and lentil cream
Learn how to cook step by step this variation of the traditional pumpkin cream recipe. We add lentils and we have a very, very delicious mixture!
Ingredients
- 2 teaspoons of olive oil
- 1 medium onion
- 2 garlic cloves
- ½ pumpkin
- 1 cup dried red lentils
- 6 cups of water
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- Cayenne pepper
- Sea salt and ground black pepper
How to cook pumpkin and lentil cream
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes.
- Peel and cut the onion in juliana.
- Sauté the onion over low heat in a pot with 2 tablespoons of olive oil.
- Add the garlic and cook for another minute.
Pumpkin cream with chickpeas
Prepare this exquisite recipe for pumpkin cream with chickpeas. It's a peculiar recipe, but it's a combination that goes together very well. What are you waiting for to try it?
Ingredients
- 1 liter of vegetable broth
- 400 g cooked chickpeas
- 500 g pumpkin
- Olive oil
- 800 ml chicken broth
- Salt
- 1 small leek
- ½ teaspoon of paprika from La Vera
- 1 and ½ tablespoon oregano
How to cook pumpkin cream with chickpeas
- Clean the pumpkin by removing the skin and the central part (where the threads and seeds are located) and cut it into small cubes. Clean and cut the leek.
- Sauté the leek over low heat in a pot with 2 or 3 tablespoons of olive oil and a pinch of salt.
- Add the pumpkin and sauté for a couple of minutes.
- Add the broth to cover and let it cook for around 20 minutes.
Eggplants stuffed with chickpeas
Stuffed eggplants are a very popular dish. But surely you haven't tried this curious but delicious variant. Stuffed with chickpeas!
Ingredients
- 4 medium-sized eggplants
- 250 grams of cooked chickpeas
- Green or red peppers
- Spinach
- 2 onions
- Fried tomato
- Salt
- Oil
How to cook eggplants stuffed with chickpeas
- We wash our aubergines well and cut them lengthwise to remove the meat from inside.
- We put the cut aubergines in a saucepan with boiling water with a little salt.
- We let the eggplants soak and simmer for about 10-15 minutes.
- Once the eggplants are soft, we remove the pulp.
Grandma's Stewed Lentils
Learn how to prepare step by step some of Grandma's delicious stewed lentils with vegetables, chorizo and bacon. Ingredients, procedure and tips.
Ingredients
- 300 grams of pardine lentils
- 2 medium potatoes
- 1 onion
- 2 carrots
- 1 green pepper
- 2 garlic cloves
- 1 sausage
- 2 slices of bacon
- 3 tomatoes
- 2-3 bay leaves
- 1 sprig of thyme
- 1 tablespoon sweet paprika
- Olive oil
- Salt to taste
How to cook grandma's stewed lentils
- If we use dry pardina lentils, it is important to let them soak the night before preparing the recipe so that they soften and can be cooked.
- We take the onion and garlic, peel them and chop everything into small pieces.
- We peel the carrots and potatoes. We cut the carrots into slices and the potatoes into cubes.
- We wash the green pepper, open it in half and remove the seeds from inside. We pour water inside and cut it into small parts.
Chickpeas with cod, grandmother's recipe
Do you want to learn how to cook a chickpea dish with cod? Enter and discover the best tricks to prepare this delicious recipe. We tell you step by step.
Ingredients
- 500 grams of cooked chickpeas
- 300 grams of desalted cod
- 1 onion
- 1 clove garlic
- 1 tomato
- 1 tablespoon paprika
- 1 small spoonful of flour
How to cook chickpeas with cod, grandmother's recipe
- We peel the onion and cut it into small pieces. We repeat the same process with the garlic clove.
- Once we have the onion and garlic well cut, we take a saucepan and add a little extra virgin olive oil. Let's let it warm up.
- Once the oil is hot, add the onion and garlic and let it cook over low heat until the vegetables begin to brown a little.
- While they are browning we can grate the tomato. We cut it in half and grate it with the typical cheese grater. We keep in a bowl.
Grandma's Catalan broad beans
Do you want to learn how to prepare an exquisite traditional Catalan broad bean dish? In this recipe we explain the step and all the ingredients.
Ingredients
- 500 grams of peeled broad beans
- 130 grams of bacon
- 150 grams of black sausage
- 120 grams of chorizo
- 2 chives
- 1 ham bone (optional)
- 4 young garlic
- 2 bay leaves
- 2 sprigs of rosemary
- Water or vegetable broth
- Olive oil
- Salt
- Pepper
How to cook grandma's catalan broad beans
- The first step is to peel the pods and remove all the beans. We wash them and reserve. If you already have them peeled you can skip this step.
- Chop the chives into small pieces. We repeat the same step with the tender garlic.
- We cut the bacon into pieces. Cut the black sausage and chorizo into medium-thick slices. Thickness is optional. If you like large pieces of sausage and chorizo you can opt for a thicker thickness.
- In a saucepan we add olive oil and let it heat up. Once it is hot, we add the bacon pieces along with the young garlic that we have previously cut.
Chickpeas with spinach and egg
Do you want to learn how to cook an exquisite dish of chickpeas with spinach? In this recipe we explain how to prepare this dish easily and step by step.
Ingredients
- 450 grams of chickpeas
- 500 grams of fresh spinach
- 1 large onion
- 2 garlic cloves
- 3 eggs
- Sweet or hot paprika
- Water
- Olive oil
- Salt
How to cook chickpeas with spinach and egg
- The first step is to soak the chickpeas overnight if we choose to use them raw. The next day we strain them and put them in a pot with water. Let them cook for a few minutes until they are soft. If you prefer, you can use jarred chickpeas that are already cooked and that you can find in any supermarket.
- Cut the onion and garlic into small pieces. At this point we can also wash the spinach leaves well and cut them into smaller pieces. We reserve.
- In a casserole (clay if possible) add a splash of olive oil and let it heat up. Once the oil is hot, add the chopped garlic and the chopped onion. We let it cook until the onion begins to brown.
- We put a little salt on the spinach and add it to the casserole with the garlic and onion. At first they will take up a lot of space but as they cook their volume will reduce. We cover the casserole and let it cook over medium heat for about 5-10 minutes.
Catalan chickpeas
Do you want to learn how to prepare a delicious Catalan chickpea recipe? We explain all the ingredients you need and the step by step in detail.
Ingredients
- 700 grams of chickpeas
- 150 grams of spinach
- 4 eggs
- 1 large or 2 medium onions
- 4 ripe tomatoes
- Chickpea broth or water
- a tablespoon of flour
- 1 splash of white wine
- Olive oil
- Salt
- 10 grams of fresh parsley
- 1 handful of almonds or hazelnuts
- 1 clove garlic
How to cook catalan chickpeas
- The first thing we must take into account when preparing good Catalan chickpeas with spinach is to know if we will buy the chickpeas already cooked or raw. If we do not buy them cooked, it is important to let them soak the night before cooking this dish. The next day, before starting to cook, in a pot with boiling water we let the chickpeas cook for approximately 60-90 minutes. In a pressure cooker, the time decreases considerably to 20-30 minutes. Remember to save the water with which we boiled the chickpeas as we will need it later. If you buy them cooked you can skip this step.
- Cut the onion into small pieces and cook it in a saucepan with a little olive oil until it starts to turn golden. During this time we can grate the tomatoes and set aside. We can also use natural crushed tomatoes.
- Once the onion is golden, add the grated or crushed tomato and cook everything together over medium heat for about 5 minutes. We add the tablespoon of flour, the splash of white wine and mix to integrate all the ingredients well. We let it cook for 5 more minutes.
- After this time we add a ladle of the chickpea cooking broth. If we have bought them cooked we can add water instead of the broth. We remove everything.
Grilled cod with beans
Prepare this delicious recipe for cod a la llauna with beans and surprise your guests. It is very easy to cook and the results are amazing. They will lick their fingers!
Ingredients
- 4 cod fillets
- 500 grams of white beans
- 3 garlic cloves
- Wheat flour
- 1 glass of white wine
- sweet paprika
- Olive oil
- Parsley
- Salt
How to cook grilled cod with beans
- The first step is to desalt the cod if we have purchased it without desalting. In a container in water we leave the 4 cod fillets that we will use for the recipe and let it rest for 48 hours. It is important to change the water every 8 hours approximately.
- The next step is to soak the beans (the night before) if we haven't bought them cooked.
- Once we have the desalted cod and the beans have been soaking for one night, we drain and cook the beans over low heat for 45 minutes.
- While the beans are cooking, coat the cod fillets with the wheat flour.
Cod empedrat. White bean salad with cod
Do you want to learn how to prepare cod empedrat with white beans? We teach you how to prepare it step by step and all the ingredients you need.
Ingredients
- 200 grams of desalted cod
- 400 grams of cooked white beans
- 1 onion
- 1 large tomato or 2 medium
- half red pepper
- half green pepper
- 2 eggs
- black olives
- Modena vinegar (optional)
- Olive oil
- Salt
How to cook cod empedrat. white bean salad with cod
- If the cod you bought is salted, the first step in the recipe will be to desalt it. For this we have two options. We leave the loin in water for 3 days in the refrigerator at about 6ºC - 8ºC to prevent it from fermenting and changing the water every 12 hours. The other option is to first break down the cod and then desalt it in cold water under the tap for 10 minutes.
- If we choose to use raw white beans, it is important to soak them for about 8 hours and then cook them over low heat for 2 hours so that they are cooked. If we have bought cooked beans, we drain them to remove the preserving liquid from the jar.
- Once we have the desalted cod and the cooked beans, it is time to start the empedrat recipe. We take a bowl and crumble the cod with our fingers into medium-sized pieces.
- Add the 400 grams of white beans to the bowl along with the broken cod pieces.
Lentil and rice salad with tuna
We teach you how to prepare a delicious summer salad of lentils, tuna, rice and avocado. It takes less than 20 minutes to make it and it's really good.
Ingredients
- 500 grams of cooked lentils
- 60 grams rice
- 1 large tomato
- 1 spring onion
- 1 avocado
- 2 eggs
- 1 large can of tuna or 2 mediums
- 50 grams of feta cheese (optional)
- Corn (optional)
- Olives
- Olive oil
- Salt
How to cook lentil and rice salad with tuna
- The first step is to prepare the lentils. Remember that if you have them uncooked, you should let them soak the night before and let them cook before starting to prepare the salad. If you bought them in a jar at the supermarket, soak them in water and drain them.
- We put water to boil in a saucepan and when it is boiling we add the rice. It takes between 10-15 minutes depending on the type of rice.
- In another saucepan we put water to heat on the fire. This will be where we will cook the eggs. Once it is boiling, we add the eggs and leave them for about 10 minutes.
- Peel the chives and cut them into small pieces. It is advisable to use the Brunoise cut. We wash the tomato well and make small pieces. We cut the avocado in half. The part that has remained with the bone we wrap it. Peel the other part and cut it into medium pieces.
Mediterranean Pot Chickpea Salad
Delicious summer salad with chickpeas, avocado, tuna and egg. An explosion of flavors and freshness in every bite. Discover the recipe here.
Ingredients
- 400 grams of cooked chickpeas
- 1 small broccoli
- 1 ripe avocado
- 1 red onion
- black olives
- 2 cans of tuna (optional)
- 1 red pepper
- 1 green pepper
- 4 hard boiled eggs
- Cherry tomatoes
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Pepper
- Salt
How to cook mediterranean pot chickpea salad
- Rinse and drain the chickpeas. We put them in a large bowl.
- We cut the broccoli into small florets and boil them for a few minutes until they are tender but crisp. We drain and cool under cold water.
- Peel and cut the avocado into pieces. We also cut the red onion into thin slices. We add the avocado and onion to the bowl with the chickpeas.
- We put a handful of olives inside the bowl. Personally I like to add black olives but you can add the type you like best. Optionally we can add shredded tuna to the bowl. To crumble it, I recommend opening the can and using a fork to break it up.
Andalusian lentil stew
Do you like Andalusian gastronomy? You will love this lentil stew with chorizo and blood sausage. Its exquisite flavor will leave all your guests' mouths open.
Ingredients
- 300 grams of lentils (I normally buy pardina lentils)
- 2 onions
- 1 red pepper
- 1 green pepper
- 2 potatoes
- 2 garlic cloves
- 2 carrots
- 2 ripe tomatoes
- 1 Asturian chorizo
- 1 onion or rice black pudding
- 100-150 grams of bacon
- 2 bay leaves
- Peppers
- Olive oil
- Salt
How to cook andalusian lentil stew
- If you have chosen another type of lentils other than pardinas, remember to soak them the night before cooking the stew.
- We wash the lentils and drain them
- Cut the onions and garlic into small pieces. We remove the seeds from the inside of the peppers, wash and cut into pieces.
- We wash and peel the tomato. We will add it directly to the stew without cutting.
Canarian lentil stew
I present to you a typical dish of Canarian gastronomy. The Canarian lentil stew. This dish will fascinate you with its simplicity and incredible flavor.
Ingredients
- 300 grams of pardine lentils
- 4 potatoes (canary potatoes)
- 2 carrots
- 1 onion
- 2 garlic cloves
- 3 ears of corn
- 1 sausage
- 1 blood sausage (optional)
- 300-400 grams of pumpkin
- 150 grams of bacon (optional)
- Water
- Peppers
- Olive oil
- Salt
How to cook canarian lentil stew
- Cut the onion and garlic cloves into small pieces.
- Cut the zucchini and pumpkin into small cubes.
- We put a splash of olive oil in a pot and pour the vegetables that we just chopped.
- Now it's time to add the chorizo and optionally the blood sausage and bacon to the casserole.
Grandma's lentil stew
Learn how to cook this delicious typical Spanish recipe for stew with vegetables. You have an exquisite flavor and it is also healthy, so you can take care of your figure!
Ingredients
- 200 grams of lentils (I always buy packaged pardina lentils)
- 2 carrots
- 1 or 2 red onions (depends on how much you like onions)
- 2 green peppers
- 2 garlic cloves
- 1 red pepper
- 1 zucchini
- 2 potatoes
- 4 tomatoes
- 1 liter of vegetable broth or water
- Spices to taste (Choose the ones you like the most!)
- Black pepper
- 2 bay leaves
- Olive oil
- Salt
How to cook grandma's lentil stew
- Peel and cut the red onion into medium sized pieces.
- We open the green and red peppers. We take out the seeds, pour water over it and cut it into pieces.
- We peel the zucchini and cut it into medium slices.
- Once we have the previous vegetables prepared, we peel the garlic (we will put them whole) and put a splash of oil in a pot.