Canarian Puchero Recipe - Traditional Spanish Chickpea Stew with Tumbo
Canarian Puchero - Traditional Spanish Stew with Tumbo Canarian puchero is the great stew of the Atlantic, the most representative recipe of the Canary Islands. A dish that sums up the home cooking of the archipelago, its garden and its history. It's one of those stews that, as my grandma said, "tastes better tomorrow". In the Canary Islands a grandma can make you eat two plates of puchero in summer at 104°F. It's served in two courses: first the broth as soup, then the tumbo in the center of the table. What is Tumbo? What really makes Canarian puchero different is tumbo . Tumbo is not an ingredient, it's the act of pouring all the solids once cooked into a large tray to share. It's not just serving, it's the center of the meal. It's placed organized on the table and everyone serves themselves. That gives it that collective and familiar character that no other Spanish stew has. Difference with Madrid Stew Both share chickpeas and slow cooking,...