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Spanish-style stew with Heura®
180 g Heura®
1/2 kg chickpeas
1/2 head of garlic
1/2 large onion
1/2 tsp ground cumin
1/2 tsp sweet paprika
Let the chickpeas soak overnight.
The next day, add the diced onion, chopped garlic, sweet paprika (and a touch of spice if you wish), cumin and a pinch of salt to a pot.
Add the chickpeas, cover the pot quickly and cook for 30 minutes. Let simmer until the chickpeas are cooked.
When they’re fully cooked, add the Heura® and stir well to combine.