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Recipe of Galician broth with chickpeas

Galician broth recipe with chickpeas

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Who can say no to an exquisite Galician broth with chickpeas? This traditional dish from the north of Spain is usually eaten in winter during the coldest days of the year. If you want to take it to your table without any complications, in Easyrecipe.top we explain step by step what you should do. Wait to receive everyone’s congratulations at home, you will leave them speechless with this broth!

And to whet your appetite, how about taking a piece of Galician loin pie as snack? Another typical Galician preparation that will also conquer the whole family.

That said, do you want to know how Galician broth with chickpeas is made? Well come on, let’s see it!


  • 1 kg. from garbanzo beans
  • 2 large cabbages
  • 1 kg. from potatoes
  • 1 whole cap
  • 2 salted pork tongues
  • 1 piece of Galician beef shank
  • 1 piece of daub (optional)
  • 2 salted pig ears
  • 8 sausages
  • 2 salted pork tails
  • ½ pork shoulder
  • Salt

Preparation of Galician broth with chickpeas

  1. Two days before preparing this broth you have to soak all the salty parts of the pig, that is, the tail, the ears, the shoulder and the cap. You have to change the water at least once during this time.
  2. Chickpeas should also be soaked, but in this case only 12 hours before.
  3. Pour enough water into a large pot, put it on the fire and when it starts to boil add the chickpeas, the pork pieces except the sausages and the hock meat.
  4. Cook these ingredients for 1 ½ hours. Halfway through cooking, add salt to your liking.
  5. As the meat is done, remove it. The normal thing is that the ear is made first, then the tail, then the veal, then the cap and lastly the shoulder.
  6. Prepare all the meat in a source, cutting the cap into slices except the part of the nose, and the other meat into pieces, all the same.
  7. Cook the cabbages in another pot, with the whole leaf. You should also cook the peeled but whole potatoes, the piece of oil, if you are going to incorporate it, and the sausages.
  8. Skim the foam from the broth as it forms. The chorizos will be ready in just 15 or 20 minutes, so after that time you can remove them.
  9. Continue cooking the broth for about 10 more minutes, and the broth is ready. If you wish, you can remove the cabbage a little earlier.
  10. It only remains to present the broth in 4 sources: in one the veal meat and the chorizo ​​will go, in another the other parts of the pork, in another the vegetables and potatoes separately and in another the chickpeas. And now, to eat!

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