But you can totally use dry chickpeas here. Which is the same thing as the cooked ones you get in a can. To make this dish, I used jarred Spanish chickpeas. It seriously elevates this dish to the next-level. What separates this stew from other stews, is the thickner that is used. This dish hails from the small town of Baza, which is located in the province of Granada in the south of Spain. Its got a ton of flavors, it´s super easy to make and comes together in about 40 minutes. This is unlike the more traditional title bey, which is used after a person's name, most commonly just his given name (as in “Ahmet Bey”).This Spanish Potaje de Garbanzos, which is known in Spain as Potaje de Garbanzos de Baza, is truly one of the best-tasting stews I have ever tasted. Used as a title, the word is usually capitalized and followed by a person's name, often his surname or full name (as in “Bay Ahmet Şık”). Pronunciation īay ( definite accusative bayı, plural baylar) The meaning “sir, gentleman” was coined during the language reforms to replace bey. Cognate of Cebuano balay and Tausug bāy.įrom Ottoman Turkish بای ( bay, “ rich ” ), from Proto-Turkic *bāy ( “ rich, noble many, numerous ” ).
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