Returning to routine implies, in some way, returning to that healthy lifestyle that does us so much good. And legumes occupy a privileged space in that life. Regularly consuming legumes is associated with a lower risk of heart disease and better overall health outcomes. They reduce the risk of diabetes and cholesterol and as they are rich in potassium, magnesium and fiber, they have a positive impact on blood pressure control. In addition to fiber, they provide us with proteins, carbohydrates, and different minerals and vitamins without providing fat and with a low glycemic index. That's why we like it so much. Well, and because they are delicious and are perfect to carry in the tupperware.
An example of this is this recipe for chickpeas with chicken and pumpkin that Karlos Arguiñano shared on his social networks, which are not only the perfect tupperware but are also very easy to make.
The first thing to do is soak the chickpeas in hot water with a little salt the day before. We do it so that they soften and hydrate, but also to reduce their antinutrients. The next day we start with the stew, salting and browning the chicken in the pot in which we will make the chickpeas later, over high heat to seal them. We can use chicken hams like Arguiñano, but also chopped chicken or thighs.
While the chicken takes color, we are going to chop the vegetables – the pepper and onion – into small cubes. We peel and chop the garlic as well. When the chicken is golden, we take it out and set aside and in that same oil we are going to sauté the vegetables. While it is poaching, we go with the pumpkin, which we also chop, and with the potato, which we will fight and crush to thicken the broth.
When the vegetables are sautéed, add the pumpkin and potato and add water to cover it (you can add chicken broth if you have it but it is not essential). When it starts to boil, we skim the foam and remove the excess fat, as we would do with a Madrid stew, and we add the chickpeas without the soaking water that we will throw away. We salt and let it cook. If we make it in a pressure cooker, we let it cook for at least 20 minutes, starting to count the time when the steam comes out, and if we don't have a pressure cooker, we will let it cook for an hour or until the chickpea is tender.
You could minimize the cooking time by using canned chickpeas instead of dried legumes. You just have to let the chicken and vegetables stew for 15 minutes and then add the chickpeas so they cook together for 10 minutes. Once everything is cooked, season with salt and serve. Easy, delicious and perfect to eat from one day to the next.
