Chickpea and Beef Stew

Adafina is one of the most popular recipes of Sephardic Jewish cuisine and by extension of the Mediterranean. The history of this soup makes way for many other famous stews from different culinary cultures such as in France the “pot-au-feu” or even in Germany the “steckrübeneintopf”. But the most entrenched stew is the one that was made popular through late Medieval Spain, and later, the fiftheenth century, when Jewish people were doubly persecuted by Royalty and the Inquisition, being expelled in 1492. Adafina, which gets its name from the Arabic word “dafinah” (treasure) or “dafana” (cover) – whichever one is preferred- is made tradicionally based on chickpeas, vegetables and beef or lamb, prepared according to the kosher rite, since pork is not allowed among the Jewish. The dish was especially chosen to be made with a clay pot during the eve of the Shabbat or day of rest in the Jewish tradition, to avoid working in the kitchen the next day. It seems that since the fifteenth century, Adafina was Christianized by the Christians of the time and the converted Jews who remained in Spain, adding port meat. From here would be born the famous stews mentioned in Spanish literature of the time and would end up giving birth to the typical dishes of Spanish cuisine in different regional and cultural variations (Madrid and Asturian stew, “escudella”, etc.)