{"id":468,"date":"2014-04-03T17:48:34","date_gmt":"2014-04-03T15:48:34","guid":{"rendered":"http:\/\/alimentoslapedriza.com\/?p=468"},"modified":"2014-04-03T17:48:34","modified_gmt":"2014-04-03T15:48:34","slug":"garbanzos-con-acelgas","status":"publish","type":"post","link":"https:\/\/www.alimentoslapedriza.com\/en\/blog\/garbanzos-con-acelgas\/","title":{"rendered":"Garbanzos con acelgas"},"content":{"rendered":"<h3>Ingredientes<\/h3>\n<ul>\n<li>500 gr. de garbanzos La Pedriza<\/li>\n<li>Acelgas<\/li>\n<li>1 cebolla<\/li>\n<li>2 ajos<\/li>\n<li>Cominos<\/li>\n<li>Aceite de oliva<\/li>\n<li>2 huevos cocidos<\/li>\n<li>Sal<\/li>\n<li>Huevo cocido<\/li>\n<\/ul>\n<h3>Elaboraci\u00f3n<\/h3>\n<p>Lo primero de todo, lavamos, cortamos y cocemos las acelgas en un poco de agua hirviendo. Las hacemos aparte porque se cuecen enseguida.<\/p>\n<p>Cuando las acelgas est\u00e1n cocidas, las escurrimos y con el caldo de cocci\u00f3n y un poco m\u00e1s de agua si es necesario, ponemos a cocer los garbanzos junto con unos cascos de cebolla, un par de ajos enteros sin pelar, unos granos de comino (por su funci\u00f3n carminativa), sal y un chorrito de aceite crudo.<br \/>\n<!--more--><br \/>\nEn la olla a presi\u00f3n los tendremos listos en 30 minutos.<\/p>\n<p>Mientras tanto, preparamos en una sart\u00e9n un sofrito de cebolla.<\/p>\n<p>Tambi\u00e9n cocemos unos huevos.<\/p>\n<p>Cuando la cebolla est\u00e1 blanda, le a\u00f1adimos las acelgas escurridas y lo rehogamos junto un momento. Despu\u00e9s volcamos cebolla y acelgas sobre los garbanzos y mezclamos bien.<\/p>\n<p>Los huevos cocidos los partimos en cuadritos muy peque\u00f1os y los servimos aparte en un cuenquito para que los comensales lo a\u00f1adan en su plato.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredientes 500 gr. de garbanzos La Pedriza Acelgas 1 cebolla 2 ajos Cominos Aceite de oliva 2 huevos cocidos Sal Huevo cocido Elaboraci\u00f3n Lo primero de todo, lavamos, cortamos y cocemos las acelgas en un poco de agua hirviendo. Las hacemos aparte porque se cuecen enseguida. Cuando las acelgas est\u00e1n cocidas, las escurrimos y con [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":500,"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":"","ast-disable-related-posts":"","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":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","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":[18],"tags":[17,19,20,7,9],"class_list":["post-468","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-garbanzos","tag-acelgas","tag-garbanzos","tag-garbanzos-con-acelgas","tag-legumbres","tag-recetas"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Garbanzos con acelgas - Alimentos La Pedriza<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.alimentoslapedriza.com\/en\/blog\/garbanzos-con-acelgas\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Garbanzos con acelgas - Alimentos La Pedriza\" \/>\n<meta property=\"og:description\" content=\"Ingredientes 500 gr. de garbanzos La Pedriza Acelgas 1 cebolla 2 ajos Cominos Aceite de oliva 2 huevos cocidos Sal Huevo cocido Elaboraci\u00f3n Lo primero de todo, lavamos, cortamos y cocemos las acelgas en un poco de agua hirviendo. 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