Six keys to make the best wakefulness according to Pepa Muñoz

Vigil stew is one of the most typical dishes of our Holy Week. Designed as a blunt dish with which get sated without resorting to meat, today it remains as an iconic dish of legumes, which you can enjoy throughout the winter.

Although it is a simple a priori recipe, making a soup really tasty without resorting to ham or spine bones, as is usual in other vegetable dishes, is not an easy task. But there are tricks that will help us elaborate a really remarkable stew, In addition to original.

Live to the Palate Vigil soup: traditional Lenten and Holy Week recipe

On the occasion of the HIP hospitality fair, which was held last month in Madrid, we went to a workshop where Pepa Muñoz, Chef of the restaurant El Qüenco de Pepa, offered us some keys to perfect this classic dish. These are.

1. Choose a good bulk chickpea

It seems obvious, but, while we take the product into account when we cook meat or fish, we tend not to be so careful with legumes. And it is a field in which There is a huge difference in prices and qualities.

For the stew, Muñoz recommends using a small-sized chickpea. In his restaurant he uses a very small chickpea, of a traditional variety from the Daganzo area, in Madrid, which is beginning to recover. It is a chickpea of Pedrosillano type, the most suitable next to Pardal Peak for stews and stews. It is important to avoid milky chickpea, which adds too much flavor to the broth.

Muñoz also recommends buying the chickpea in bulk, as “Packaged legumes have more dust and they give us nothing. ”

Nor should we neglect the rest of the ingredients. "Every product has to go to the same level ”, says the cook. "It has to have a good salt and a good oil, everything adds up."

2. Use a wide variety of vegetables

The main key to achieving a truly tasty wakefulness is to cook the chickpeas with a variety of vegetables, which give more potency. For its stew Muñoz has used tomatoes, turnips, mashed onion, carrots and celery, in addition to adding cumin and paprika, But encourage to use all kinds of vegetables. "The more vegetables, the richer the broth will be," he says.

Chickpea brings a lot of flavor, but it is crucial to cook this with a good vegetable stock. And without hurry. The best stew is the one that cooks over low heat, during about five hours, until the legume is ready.

3. Pour the chickpeas with the hot broth

Many do not remember it, but unlike most legumes, the chickpea can not be taken with cold water. We must begin to cook the vegetable broth in cold and incorporate the legume when it reaches 87 degrees Celsius.

Unlike beans and lentils, which appreciate the extra hydration provided by cooking from scratch, Chickpeas suffer with temperature changes. If we cook them with cold water they can harden or, as said before, they get stuck. Therefore, in addition to incorporating the legume when the water is almost boiling, it is important to preheat the water or the broth if we need to add more to our stews.

Live to the Palate Lenten soup with cod and prawns: a luxury recipe for Holy Week

4. Add spinach with crispy

Traditionally, spinach is incorporated into the raw stew, just when the stew is almost ready, as a few minutes are enough for the vegetable to cook sufficiently. But, to go around the plate, and add a crunchy texture how well it comes, Muñoz incorporates spinach in the form of fritters.

While cooking the stew, the cook sauté the spinach with onion, garlic and paprikaOnce they are ready, prepare small balls the size of small meatballs, batter them in egg and fry them. It serves them on the plate itself, on the stew.

5. Vary in fish

The waking pot It is traditionally made with cod, but Muñoz encourages changing the recipe, using other seasonal fish.

"Sometimes we put cod confit at low temperature, with black pepper and rosemary, but this time we have used tuna belly, ”explains Muñoz, who says that almost any fish can do well to the potage, if it is added very clean at the end of cooking.

6. Add eggs, pickles and raw oil

The last detail of a good stew is the hard-boiled egg, that Muñoz incorporates chopped. The cook also adds a purple onion garnish raw, well chopped and a touch of pickles, which in this case has the form of pickled piparra, to which ventresca has been added as if it were a Gilda

Live to the PalateSeven appetizer recipes with cod, the king product of Lent and Easter

The last touch is provided by a drizzle of extra virgin olive oil from the Picual variety, that itches a little and gives power to the stew.

It is impossible not to succeed with these tricks.