Migas with Garbanzos and Figs
Migas is a humble dish from Spain made from day old bread, then it is sautéed with a sofrito of grated tomatoes, onions, paprika and garlic and then some legumes and vegetables are added in the mix. This can replace your stuffing this year and it gets better the next day
The truco or secret on this one: Is Sofrito, we use a sofrito for every thing which is essentially what are mojos are, there is something magical about combining fresh grated tomatoes, spanish paprika, garlic and a really good Spanish olive oil which is key to the flavor. Sofrito makes food taste amazing, use it as a base sauce for chicken, fish, pork and on veggies.
Serves 8
Make a Sofrito, use our mojos to substitute the paprika, peppers, onions and garlic all of that is done for you.
3 tablespoons of Red Mojo
3 tablespoons of White Mojo
4 Plum Tomatoes grated on a box grater
1/4 cup of a good Extra Virgin Olive Oil
1 large French baguette or 2 medium
You can also cut them up into 1/4 inch cubes and freeze them for when you are ready to use them.
8 dried figs chopped up really small
1 can of garbanzo beans rinsed
a handful of spinach as a coked greens garnish (optional)
Chopped Parsley for garnish
Classic Sofrito (if you don’t have the mojos in hand)
1 1/2 red peppers chopped small diced
1 1/2 onion chopped small diced
3 garlic cloves.
Preparation:
Cut up the bread into 1/2 inch cubes and Sautee in a pan with Olive oil until golden brown set aside
Add 3 tablespoons or a bit more of olive oil and add the Red Mojo, White Mojo and fresh grated tomatoes and figs it will add a nice sweetness. If doing sofrito add the onions, peppers, and garlic cook for 5 min then add the tomatoes and figs. Cook this mixture for about 10 min add a pinch of salt and make sure it is very flavorful
Add the garbanzo beans, and add the bread back in and gently mix. If you like to add any greens a good handful of spinach is great.
Let that cook for a 7 min at medium low heat checking it is not getting dry.
Sprinkle with parley and enjoy!