The first time I made Ajo Blanco was an absolute mess. I can’t recall what recipe I followed, but the ratios were completely off and it included unnecessary steps of passing the blended soup through a sieve. I faintly remember trying to squeeze a pulp-like mix of crushed almonds and wet bread through the fine mash, not knowing at the time what texture I should be expecting.
Potaje de Garbanzos, a traditional Spanish chickpea stew, is a soul-warming blend of tender garbanzo beans, vegetables and smoked paprika, simmered to perfection. It’s not only delicious, but with the help of a pressure cooker or ready-cooked legumes it’s also quick to prepare, making it perfect for weeknights or a cozy weekend meal.
I recently travelled to Mallorca to find out what traditional vegan dishes are part of the local culture. The one that popped up on nearly every menu was Sopas Mallorquinas. It’s a rich vegetable soup that originated from the need to make use of whatever was currently growing in the garden, at a time when meat was not affordable or simply not available.