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Explore Secret Foods of the Spanish Inquisition with 659,677 views, 33,500 likes, and 2,264 comments. Experience the impact of this video content that has captured audience attention.

Start speaking a new language in 3 weeks with Babbel 🎉. Get up to 65% OFF your subscription ➡Here: https://go.babbel.com/12m65-youtube-maxmiller-feb-2022/default Support the Channel with Patreon ► https://www.patreon.com/tastinghistory Merch ► https://crowdmade.com/collections/tastinghistory Instagram ► https://www.instagram.com/tastinghistorywithmaxmiller/ Twitter ► https://twitter.com/TastingHistory1 Tiktok ► TastingHistory Reddit ► r/TastingHistory Discord ► https://discord.gg/d7nbEpy Amazon Wish List ► https://amzn.to/3i0mwGt Send mail to: Tasting History 22647 Ventura Blvd, Suite 323 Los Angeles, CA 91364 LINKS TO SOURCES** A Drizzle of Honey by David M. Gitlitz and Linda Kay Davidson: https://amzn.to/3gyf0CY The Spanish Inquisition by Henry Kamen: https://amzn.to/3B9EbVX RECIPE 1 cup (160g) dried fava beans 1 cup (180g) dried chickpeas 2 1/2 lbs or 1kg beef ¼ cup (60ml) Olive oil 1 tablespoon salt 1 large onion diced 1 quart (1L) beef broth or water 2 teaspoon ground coriander 1 1/2 tsp ground cumin 2 teaspoon ground caraway 2 teaspoon fresh ground pepper 2 Eggplant, peeled and chopped A large handful of chard leaves 1.Coat the eggplant in salt, cover, and set aside for several hours. 2. Boil the fava beans and chickpeas in a large pot for 2 minutes, then drain and set aside. In the same pot, heat half of the olive oil over medium heat then, add the onions and half of the salt and cook until lightly brown, about 8 minutes. Remove the onions and add the beef to the empty pot with the rest of the oil and salt. Cook until lightly brown, about 5 minutes. Add the onions back in as well as the beef broth/water. Bring to a simmer and cover, letting the stew simmer for 1 hour. 3. Drain and rinse the eggplant, then add it into the pot along with the fava bean, chickpeas, and spices. Cover and let cook for another 2 hours. 4. Chop the chard, then pound it flat with a rolling pin, and add it into the pot. Set the pot into the oven at 200°F and cook overnight (or at least 6 hours). Alternately, you can transfer the adafina to a slow cooker overnight. Serve alone or over rice. **Some of the links and other products that appear on this video are from companies which Tasting History will earn an affiliate commission or referral bonus. Each purchase made from these links will help to support this channel with no additional cost to you. The content in this video is accurate as of the posting date. Some of the offers mentioned may no longer be available. Subtitles: Jose Mendoza #tastinghistory #jewishcooking #spanishinquisition

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