Olla de trigo is a traditional soup that’s especially popular in Almeria. It’s usually made with a combination of chickpeas, whole wheat, bacon, chorizo, morcilla, pimentón, hot chili peppers, fennel, and a slice of bread fried in olive oil.
The chili peppers, pimentón, and fried bread are pounded with a pestle and added to the cooked ingredients in the pot. Once prepared, this soup is served in deep plates, and some people like to add a bit of vinegar to help their digestion. Olla de trigo is popular on cold days and during winter.
MOST ICONIC Olla de trigo
Puchero is a hearty Spanish stew belonging to the cuisine of the poor, featuring different types of meat, rice, noodles, and vegetables such as chickpeas, cabbage, carrots, and potatoes. The name of the dish, puchero, means stewpot, referring to the big clay pots in which the stew was originally prepared.
Traditionally, puchero is consumed over several days, and each time it is accompanied by a different side dish. Thick and flavorful, this stew is often consumed during the colder days of the year.
VARIATIONS OF Puchero
MOST ICONIC Puchero
Espinacas con garbanzos is a nutritious Andalusian dish made with spinach and chickpeas as the main ingredients. There are many recipes and version of this vegetarian dish, but it is most commonly flavored with garlic, olive oil, tomatoes, paprika, vinegar, and cumin.
Espinacas con garbanzos is served piping hot during the colder months in Spain, often with a wedge of fried bread on the side.
MOST ICONIC Espinacas con garbanzos
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