ES EN
Garbanzas (Estilo Bar La Fuente) Granadilla de Abona gastronomía KM0 producto local

Chickpeas (Bar La Fuente Style)

Type of dish Way
Difficulty Media
Portions 4 people
Preparation 20 minutes
Cooking Approx. 1.5 - 2 hours
See full technical specifications

About the recipe

If there's one hearty stew that's synonymous with gatherings, traditional Canarian eateries (guachinches), and tapas in the Canary Islands, it's "garbanzas." At Bar La Fuente, this dish is prepared with the respect and care that authentic home-cooked stews demand. Unlike ropa vieja, where chickpeas share the spotlight with a generous amount of shredded meat, here the humble, buttery chickpea reigns supreme. The secret to its success lies in patience: a slow, gentle simmer that allows the beef to tenderize until it almost melts into the broth. The heart of the stew is its vibrant, three-colored sofrito of peppers, onions, and garlic, crowned with the unmistakable aroma of cumin, paprika, and bay leaf. The addition of potatoes in the final stages of cooking not only provides texture but also helps thicken the broth, achieving that rich, syrupy consistency that makes you want to mop it up with bread.

Sin Gluten
4 people
20 minutes
Approx. 1.5 - 2 hours
Chickpeas (Bar La Fuente Style)

Ingredients

List of ingredients needed and quantities for the preparation of this recipe.

300 g Chickpeas Chickpeas 300 g
250 g Beef Beef 250 g
200 g Papas Papas 200 g
150 g Red pepper Red pepper 150 g
150 g Green pepper Green pepper 150 g
200 g Onion Onion 200 g
3 cloves Garlic from Tenerife Garlic from Tenerife 3 cloves
5 g Sweet paprika Sweet paprika 5 g
2 g Ground cumin Ground cumin 2 g
8 g Salt Salt 8 g
2 hojas Bay leaf Bay leaf 2 hojas
50 ml Olive oil Olive oil 50 ml
600 ml Water Water 600 ml

Preparation

1
Soak the chickpeas in water overnight.
2
In a pot, add the drained chickpeas along with the beef and bay leaves.
3
Cover with water and simmer until the chickpeas are tender.
4
Meanwhile, peel and cut the potatoes into small pieces.
5
In a frying pan, prepare a sofrito with olive oil, the chopped onion, the red and green bell peppers, and the garlic. Cook until the vegetables are soft.
6
Add the paprika, cumin, and salt, mixing well to combine the flavors.
7
Add the cooked potatoes and chickpeas to the sofrito.
8
Shred the cooked meat and add it to the stew.
9
Cook everything over low heat for a few minutes so that the flavors blend and the stew becomes tasty.
10
Serve hot as a traditional home-cooked meal.

Where to enjoy it

Restaurants where you can taste this traditional recipe.

Restaurants

Click on the markers to see details

Image gallery

Back to list