Cuban recipe for fried chickpeas: "They are irresistible"

If you are looking for a Cuban recipe to celebrate this weekend with your family, here is a delicious dish: Fried chickpeas.

This recipe is traditional and is associated with the legacy of Spanish grandparents to Cuban gastronomy, in particular it is related to the Asturian immigrants who settled in different regions of the country.

The Guantanamo chef Dailis Ferrer Moreira, resident in Spain, shared on his Instagram profile Cuban Recipe, his way of making this dish. Here we share the ingredients so you can make it at home and share with your family and friends. Dailis assures that "they are irresistible."

Cuban fried chickpeas recipe

In this preparation you will need the following ingredients: 1 1/2 cups of cooked chickpeas, 50g of chorizo, 50g of bacon, 2 tablespoons of tomato sauce, 1/2 onion, 1/2 pepper, 3 cloves of garlic, 1 teaspoon of paprika, 1/4 cup of white wine or dry wine, salt and pepper to taste, 1 teaspoon of chopped fresh parsley and one of lard or 2 of olive oil.

Drain chickpeas well, whether you use frozen chickpeas, canned chickpeas, or soften them at home. Heat the fat in a large frying pan, fry the bacon and add the cooked chickpeas.

Also sauté them for 3 or 5 minutes over medium heat, then add the julienned onion, finely chopped pepper and garlic. Add the chorizo and cook for 1 or 2 more minutes.

Finally, pour in the tomato puree, wine, salt and pepper to taste. Mix everything very well and let it cook for 3 minutes maximum. It should not be left in sauce, it is rather a dry, but juicy dish.

To decorate, add fresh chopped parsley and you can enjoy it with the rest of the diners.

Dailis advises his followers that if they soften chickpeas at home, the ideal is to soak them for about 12 hours before cooking.

You must remove that liquid, add clean water and cook them over low heat for 1 hour or 40 minutes if it is in a pressure or multipurpose cooker. "Always warm water is important," recalls the chef.