{"id":1089,"date":"2025-05-06T05:45:18","date_gmt":"2025-05-06T05:45:18","guid":{"rendered":"https:\/\/pidemesa.es\/blog\/?p=1089"},"modified":"2025-05-06T06:27:52","modified_gmt":"2025-05-06T06:27:52","slug":"potaje-garbanzos-con-acelgas","status":"publish","type":"post","link":"https:\/\/pidemesa.es\/blog\/potaje-garbanzos-con-acelgas\/","title":{"rendered":"Potaje Garbanzos con acelgas"},"content":{"rendered":"\n<p>En esta receta os ense\u00f1aremos a realizar un potaje de garbanzos con acelgas de una forma f\u00e1cil y r\u00e1pida, para aquellos que no tienen mucho tiempo. \u00a1Vamos con ella!<\/p>\n\n\n\n<p>Los ingredientes que enumerar\u00e9 a continuaci\u00f3n ser\u00e1n los que usaremos para el potaje de garbanzos. Es una aproximaci\u00f3n para 4 personas.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>340 gramos de garbanzos ( acordaros que siempre es en seco)<\/li><li>500 gr acelgas<\/li><li>3 Dientes ajo<\/li><li>1 cucharadas de aceite de oliva (al gusto tambi\u00e9n)<\/li><li>Agua<\/li><li>Sal <\/li><li>1 cucharada de Piment\u00f3n dulce<\/li><li>Comino molido<\/li><li>Pan al gusto (suelen ser dos rebanadas)<\/li><\/ul>\n\n\n\n<p>Primeramente en una olla grande y profunda echamos las acelgas, que previamente deben estar bien lavadas. Echamos tambi\u00e9n los garbanzos que hemos tenido en remojo durante toda la noche anterior.<\/p>\n\n\n\n<p>Seguidamente echamos el agua y la sal. El agua debe estar al nivel de los garbanzos no superarlo ni quedarse corto en ning\u00fan caso.<\/p>\n\n\n\n<p>Cuando hayamos hecho todo eso, tapamos la olla con la tapa y cocemos a fuego lento. Los garbanzos cuando los saquemos deben estar blandos, es decir, deben estar a fuego lento durante hora y media aproximadamente, o un poco m\u00e1s. No aconsejar\u00eda subir el fuego para acabar antes, pues podr\u00eda quedarnos garbanzos mal cocidos.<\/p>\n\n\n\n<p>En una sart\u00e9n echamos el aceite de oliva y freimos los dientes de ajo, hasta que est\u00e9n dorados sin que se quemen. Las rebanadas de pan podemos incluirlas en la sart\u00e9n para ahorrar un poco de tiempo. Echamos el pimento dulce unas 2 o 3 cucharadas y mas removiendo. En este paso tambi\u00e9n echamos el comino y sofreimos, en 1 o dos minutos ya deber\u00edan de estar listos. Ahora en un cuento para triturar, trituramos la mezcla resultante.<\/p>\n\n\n\n<p>En la olla echamos la mezcla y la removemos bien para que llegue el sabor a todos los garbazos y acelgas. Y ya solo nos quedar\u00eda servir en los platos.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En esta receta os ense\u00f1aremos a realizar un potaje de garbanzos con acelgas de una forma f\u00e1cil y r\u00e1pida, para aquellos que no tienen mucho tiempo. \u00a1Vamos con ella! Los ingredientes que enumerar\u00e9 a continuaci\u00f3n ser\u00e1n los que usaremos para [&hellip;]<\/p>\n","protected":false},"author":8,"featured_media":34908,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[2652],"tags":[],"class_list":["post-1089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-vip-recetas"],"acf":[],"_links":{"self":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/1089","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/users\/8"}],"replies":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/comments?post=1089"}],"version-history":[{"count":2,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/1089\/revisions"}],"predecessor-version":[{"id":36084,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/posts\/1089\/revisions\/36084"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media\/34908"}],"wp:attachment":[{"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/media?parent=1089"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/categories?post=1089"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pidemesa.es\/blog\/wp-json\/wp\/v2\/tags?post=1089"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}