Tenerife’s chickpeas stew – Is this the best dish of the Canarian cuisine?

Today we bring you an amazing dish from the Canary Islands. A dish that you can find at any “guachinche” and is a must when you eat out with some friends.

A “guachinche” is a typical establishment of the north zone of Tenerife, where a locally produce wine is served accompanied by some traditional food. It is one of the favourite places of locals!

Garbanzas de Guachinche

Tenerife’s chickpeas stew

With some easy to find ingredients; chickpeas, some meats for adding flavour and some common vegetables; you will get an amazing dish!
What do you think? Should we start?
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine Canarian, Spanish
Servings 2 people


  • 500 g of canned chickpeas
  • 150 g pork ribs
  • 1 piece of bacon
  • 1 piece of chorizo
  • 1 onion
  • 1 red pepper
  • 1 tomato
  • 1 tsp of paprika
  • 1 garlic or more if you like it stronger
  • 1 bay leaf
  • Salt
  • 1 tsp of cumin
  • Saffron


  • Prepare the ribs:
    If possible, cut them into small pieces (be careful with the bone).
    Costillas de cerdo en una tabla
  • Strain the chickpeas and add them into a pot with 1 L of water.
    Garbanzas en cazo
  • Incorporate the ribs in the pot at medium heat.
    Cotillas y Chorizo en cazo

Stir-fry the vegetables

  • Dice the onion.
  • Finely chop the garlic.
  • Dice the pepper.
    Picar pimiento
  • Peel the tomato and slice it (you can find some tips to peel it at the end of this recipe).
    Pelar y picar tomate
  • Add all the vegetables into a pan with oil at medium heat.
    You can also incorporate some chopped chorizo or bacon to enhance the flavour.
  • Stir-fry for approximately 10 minutes, until the vegetables are soft and tender (like in the picture).
    Remove the pan from the heat; add a little bit of paprika and mix.


  • Incorporate the stir-fried vegetables into the pot with the chickpeas and ribs.
  • Add a bay leaf, a teaspoon of cumin and a pinch of salt.
    Anadir especias
  • The last step is to let the stew reduce for a few hours at medium heat until the meat is tender.
    The longer it reduces, the tastier it will be and if the pot runs out of water, add a little bit more.
    When the stew is ready, adjust the saltiness if needed and…that’s it!


To peel the tomato more easily, the best way to do it is blanch it first. Add enough water to cover the tomato to a pot and prepare a bowl with some cold water and ice cubes. Heat the water in the pot and in the meantime remove the hard part at the top of the tomato and make an x in the bottom part with a knife. When the pot water is boiling, introduce the tomato and let it there for 20 seconds. Then remove it and put it in the cold-water bath to stop the boiling process. Now it should be easier to peel.
Keyword Chickpeas, Stew, Tenerife

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