Gachas manchegas with bacon and chorizo

Time: 40 min4 servingsapprox. 780 kcal / serving (estimated)approx. 29 g protein / serving

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Ingredients

4 level tbsp chickpea flour (traditionally grass pea flour, which is not available in Hungary)
1 liter water
100 ml olive oil
1 small teaspoon smoked paprika
250 g streaky bacon, diced
1 chorizo sausage, sliced
3 cloves garlic, finely chopped
Salt, to taste

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Heat the olive oil in a pot and fry the diced bacon and chorizo slices until they release their fat; remove the meat and set aside.
In the remaining fat, sauté the garlic, then, before it burns, add the paprika and stir briefly.
Over low heat, sprinkle in the flour and toast it, stirring constantly, until lightly browned.
Pour in the water, add salt and cook over medium heat until thickened, stirring at first to avoid lumps.
When it is thick enough, let it simmer for a few minutes without stirring until a little fat rises to the top - this shows it is done.
Sprinkle the finished, slightly orange, thick cream (about like a thin béchamel) with the fried bacon and chorizo and serve immediately.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Gachas manchegas (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.