{"id":21295,"date":"2025-01-28T04:52:00","date_gmt":"2025-01-28T02:52:00","guid":{"rendered":"https:\/\/www.hornoalmadain.com\/?p=21295"},"modified":"2025-01-14T13:25:00","modified_gmt":"2025-01-14T11:25:00","slug":"garbanzos-con-bacalao-y-acelgas","status":"publish","type":"post","link":"https:\/\/www.hornoalmadain.com\/index.php\/2025\/01\/28\/garbanzos-con-bacalao-y-acelgas\/","title":{"rendered":"Garbanzos con espinacas"},"content":{"rendered":"
\n
\"garbanzos<\/figure>\n<\/div>\n\n\n

Garbanzos con espinacas<\/strong> una combinaci\u00f3n vegana, econ\u00f3mica y sabrosa, que no se llega a considerarse potaje, para comer un plato caliente. Los garbanzos<\/strong> poseen un alto contenido de prote\u00edna de origen vegetal (deficitaria en metionina). Entre los minerales es fuente de calcio y posee alto contenido de hierro, magnesio, potasio, f\u00f3sforo. El valor nutritivo de las espinacas<\/strong> radica en su contenido en vitaminas y minerales. En concreto, este alimento es fuente de folatos, vitamina C y vitamina A y vitamina E. Los folatos contribuyen a la formaci\u00f3n normal de las c\u00e9lulas sangu\u00edneas. En cuanto a los minerales, cabe destacar que es fuente de potasio y hierro.<\/p>\n\n\n\n

Ingredientes (4 personas): <\/h2>\n\n\n\n
    \n
  • 400<\/strong> gr. de garbanzos<\/strong>\u00a0<\/li>\n\n\n\n
  • 2<\/strong> cebollas grandes<\/strong>\u00a0<\/li>\n\n\n\n
  • 2<\/strong> dientes de ajo<\/strong>\u00a0 <\/li>\n\n\n\n
  • 4<\/strong> cucharadas de tomate triturado<\/strong>\u00a0<\/li>\n\n\n\n
  • 350<\/strong> gr. de espinacas frescas (o congeladas)<\/strong>\u00a0<\/li>\n\n\n\n
  • piment\u00f3n dulce<\/strong><\/li>\n\n\n\n
  • 2<\/strong> rebanadas de pan del d\u00eda anterior<\/strong>\u00a0<\/li>\n\n\n\n
  • 1 rama de perejil<\/strong>\u00a0 <\/li>\n\n\n\n
  • 2<\/strong> huevos cocidos<\/strong>\u00a0 <\/li>\n\n\n\n
  • aceite de oliva<\/strong><\/li>\n\n\n\n
  • sal<\/strong><\/li>\n\n\n\n
  • pimienta, guindilla y comino<\/strong><\/li>\n<\/ul>\n\n\n\n

    Preparaci\u00f3n: <\/h2>\n\n\n\n
      \n
    1. Ponemos en remojo los garbanzos durante 12 horas y antes de preparar el plato los cocemos. <\/li>\n\n\n\n
    2. Cocer las hojas de espinacas despu\u00e9s de lavarlas bien para limpiarlas de tierras. Escurrirlas bien y las picamos con el cuchillo. <\/li>\n\n\n\n
    3. Fre\u00edmos el trozo de pan cortado en taquitos no muy grandes. <\/li>\n\n\n\n
    4. Ponemos en la olla un chorre\u00f3n de aceite de oliva a calentar y los cuatro dientes de ajos enteros, sin piel para dorarlos. Cuando est\u00e9n dorados echar el pimiento molido y enseguida, antes de que se queme el pimiento molido, echar las hojas de espinacas y los garbanzos ya cocidos. <\/li>\n\n\n\n
    5. Voltear continuamente las espinacas con todo el refrito, echar el vinagre, el comino, los granos de pimienta, la guindilla, lo cubrimos con agua y dejar que se vaya haciendo a fuego normal hasta que hiervan. <\/li>\n\n\n\n
    6. Antes de servir rectificamos de sal y listo, a disfrutar los garbanzos con espinacas<\/strong>.<\/li>\n<\/ol>\n\n\n\n

      Para acompa\u00f1ar un pan como el chulo o chulito de 90 gramos<\/strong>. Un pan redondeado con miga prieta y sin alv\u00e9olos, con una fina corteza crujiente. Se hacen con harina candeal, con masa madre, levadura fresca, sal y agua. Como en el resto de masas bregadas, su proporci\u00f3n de agua es baja, con un tiempo de amasado corto y el secreto es estirar varias veces la masa. El gre\u00f1ado<\/strong> se hace con una doble cuchilla, haciendo dos cortes longitudinales y paralelos. Lo que le da esa forma caracter\u00edstica del chulo sevillano, <\/strong>de masa dura pero m\u00e1s blanda, casi tipo viena<\/strong>.<\/p>\n\n\n

      \n
      \"\"<\/figure>\n<\/div>\n\n
      \n
      \"elaboramos<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Garbanzos con espinacas una combinaci\u00f3n vegana, econ\u00f3mica y sabrosa, que no se llega a considerarse potaje, para comer un plato caliente. Los garbanzos poseen un alto contenido de prote\u00edna de origen vegetal (deficitaria en metionina). Entre los minerales es fuente de calcio y posee alto contenido de hierro, magnesio, potasio, […]<\/p>\n","protected":false},"author":1,"featured_media":21287,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[1301,1304,6,4,365],"class_list":["post-21295","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticias","tag-cocina-andaluza-de-invierno","tag-garbanzos-con-espinacas","tag-horno-al-madain","tag-pan","tag-pan-de-dos-hermanas"],"yoast_head":"\nGarbanzos con espinacas -<\/title>\n<meta name=\"description\" content=\"Garbanzos con espinacas una combinaci\u00f3n vegana, econ\u00f3mica y sabrosa, que no se llega a considerarse potaje, para comer un plato caliente. 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