Spanish cuisine · Soups & Stews

Canarian Wheat Stew with Vegetables

Canarian wheat stew in which pumpkin, corn and chickpeas simmer with whole wheat grains into a thick broth.

Ingredients · for 4 servings

• 200 g wheat berries
• 1 can chickpeas (400 g)
• 500 g pumpkin
• 3 corn cobs (or 300 g corn kernels)
• 2 potatoes
• 1 onion
• 3 cloves garlic
• 2 tomatoes
• 1 green bell pepper
• 1 tsp sweet paprika
• 4 tbsp olive oil
• salt, pepper

Instructions

1. Soak the wheat berries overnight in plenty of cold water, then drain and rinse thoroughly the next day.
2. Finely dice the onion, garlic and bell pepper, peel and roughly chop the tomatoes, cut the pumpkin and potatoes into 3 cm chunks, and saw the corn cobs into thick slices.
3. Heat the olive oil in a large pot and sauté the onion, bell pepper and garlic over medium heat for 6–8 min until they no longer release water.
4. Stir in the paprika and tomatoes and cook down for 5 min, then add the wheat and pour in 1.5 l water; simmer gently, covered, for 45 min.
5. Add the potatoes, pumpkin, corn and the rinsed chickpeas, season with salt and pepper, and cook for another 25–30 min until the wheat is tender and the pumpkin breaks down to thicken the stew.
6. Let rest uncovered for 10 min before serving so the broth settles, and ladle into deep bowls with a drizzle of olive oil.