Potaje de garbanzos súper rápido

Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Potaje de garbanzos súper rápido. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Potaje de garbanzos súper rápido is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is simple, it's fast, it tastes delicious. Potaje de garbanzos súper rápido is something which I've loved my entire life. They are nice and they look wonderful.

Many things affect the quality of taste from Potaje de garbanzos súper rápido, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Potaje de garbanzos súper rápido delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this particular recipe, we must prepare a few components. You can have Potaje de garbanzos súper rápido using 9 ingredients and 6 steps. Here is how you can achieve that.

Con el frío apetecen platos de cuchara pero con las prisas del día a día no solemos tener tiempo para prepararlos. Por eso, hace unas semanas empecé a comprar verdura y congelarla ya cortada. Esto me facilita y agiliza mucho las elaboraciones.

Ingredients and spices that need to be Prepare to make Potaje de garbanzos súper rápido:

1. Cebolla
2. Ñora
3. 2 dientes ajo
4. 1 bolsa espinacas
5. Calabaza
6. 1 puñado cacahuetes o almendras
7. 1 bote garbanzos cocidos
8. 1 vaso caldo
9. Bacalao

Instructions to make to make Potaje de garbanzos súper rápido

1. Poner un chorrito de aceite en la sartén y echar los dientes de ajo y la ñora, con cuidado de que no se queme.
2. Retirar del fuego y añadir un par de puñados de cebolla cortada en trozos para que se poche y mientras tanto se descongela en el microondas los trozos de calabaza y después el bacalao.
3. Triturar la ñora, el ajo y los cacahuetes y echarle un chorrito de caldo.
4. Incorporar a la cebolla de la sartén la calabaza descongelada, después el bote de garbanzos escurridos y por último la mezcla de ñora.
5. Echar el bacalao cortado a trozos y en crudo y añadir también caldo al gusto, según el espesor que cada uno quiera.
6. Dejar que se mezclen un poco los sabores y, por ultimo, echar las espinacas, removiendo todo para que éstas vayan cogiendo sabor y reduciendo su tamaño.

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