When I cook for a large group of people, I tend to cook a vegan recipe. It makes it easier with people's preferences, diets and allergies. This particular dish is free of animal products (including dairy), nuts and gluten. It is suitable for almost everybody. However, that doesn't mean it is a dull compromise. The flavours are inspired on my honeymoon too Andalusia.
200g dried chickpeas
250g mixed mushrooms (button mushrooms will do)
1 bay leaf
3 peeled cloves of garlic
Salt & Pepper
Soak the chickpeas in plenty cold water for at least 4 hours. Refresh the water at least once.
Peel and slice the onions. Roughly chop the mushrooms. Put olive oil in a pot and put on the stove. Gently fry the onions for 5 minutes until they are soft and start to brown. Then add the mushrooms, the bay leaf and a pinch of salt and pepper. Put the lid on the pot and leave to simmer for another 5 minutes. Meanwhile, drain the chickpeas.
Add the chickpeas, vermouth, the peel and the juice of the orange, a big pinch of pimenton and 200ml of water. Put the lid back on. Bring to the boil and turn down the heat to its lowest setting. Boil for 1.5 to 2 hours until the peas are cooked but still firm. Stir every now and then. Add more water if necessary.
Tear the leafs from the chard stalks. Cut the stalks in big chunks and wash them in a colander. Slice the leafs and wash them in a pot filled with water.
Once the chickpeas are cooked, add the stalks and cook for another 5 minutes.
Finely chop the parsley and garlic. Mash it with salt in a pestle and mortar.
Add the chard leafs to the pot and cook for 2 minutes. Then add the parsley mixture, stir it through and turn off the heat.
Serve in a deep plate and with a glass of Spanish wine.