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Our sister publication, Good Life Review, has focused on the destination of Madrid for the month of August. Here at Think Tasty, we’ve decided to provide our readers with our own spins on a classic dish from this city, the aptly named Madrid Stew. This author has neither been to Madrid nor eaten their stew, so a little research was in order.
It seems that there are many variants of the stew, but there are a few key elements. The primary ingredient is garbanzo beans. It also includes potatoes and may include other veggies, such as carrots, cabbage, and green beans, among other options. The stew also contains pork, which could be pork belly, chorizo, ham bone, or other cuts. Some stews add beef also.
Looking at this recipe, I had a few thoughts. First, it’s August and hot; I don’t want to eat a warm and hearty stew. Second, my husband isn’t a big fan of legumes, so leading with garbanzo beans didn’t seem like a good option. Third, this was supposed to be my spin on Madrid Stew, so why not make it the way we like to eat? With that Madrid Stew, Tapas Style was created.
There are quite a few lovely features to this dish (or at least I think so).
- If you do the prep work early in the day, you can put all of the pieces in the refrigerator to chill, providing you with a nice, cold dinner.
- Served in this tapas style, it gives each diner the option to choose the foods that she likes.
- Eating off a shared platter makes a dinner more intimate. You sit at the table and share from one plate; I think it adds a nice, familial feel to the meal. (Try it with your kids. They’ll enjoy it more than you might imagine.)
For this recipe, you will need the recipe for roasted garbanzo beans.
- 1 batch roasted garbanzo beans
- 1 lb. chorizo
- 1 sweet potato
- Olive oil
- 1 Tb. chili powder
- 1 Tb. sugar
- 1/2 tsp. salt
- Spanish olives
- Make batch of garbanzo beans. (Click on link above.)
- Cook chorizo according to directions. Cut into wedges.
- Sweet potato-
- Wash, pat dry, and pierce with fork. Cook in microwave, 4-5 minutes, or until firm tender.
- Allow to cool, then dice and place in a large bowl.
- Combine chili powder, sugar and salt.
- Sprinkle over potato, toss to coat well.
- Heat large frying pan over medium heat.
- Coat with oil, and add potato.
- Cook, turning occasionally, until golden on all sides.
- Eat hot, or transfer to refrigerator to chill.
- Assembling-
- On a large plate, arrange garbanzo beans, chorizo wedges, chili dusted sweet potatoes, and Spanish olives.
