Recipes have a story and this is my family’s story
This is our cigron recipe or my mum Ines’s variation of my Nana’s recipe. We think the vinegar is definitely Mum’s Italian influence and we love its taste. When I visit my granddaughter in Brisbane, Mia always asks – Are you going to make cigrons Avia? It is one of our special family meals or special occasion meals. It connects my family to our Catalan heritage in a special way and I feel honoured that I have passed a love of cigrons on to the next two generation. Should they visit Catalonia, they will be disappointed with the traditional recipe served there. I have ex flatmates from over 30 years ago who still reminisce about my cigrons. I have a Namco Pressure Cooker which I bought in 1983 and it has chuff chuffed its way through a few decades and quite a few kilos of chickpeas.
375 to 500 g dried chickpeas
2 – 4 tablespoons olive oil
4 – 6 rashes of bacon, diced
3 – 6 cloves garlic, diced finely
¼ to ½ cup vinegar
Salt and pepper
Rinse the dried chickpeas and then soak them in a bowl of water for at least 8 hours.
Drain chickpeas and place in a pressure cooker with boiled water. Add a large pinch of salt.
Bring the pot to the boil and scoop off any froth and bubble from the top of the water.
Seal lid and bring up to pressure. Reduce heat until gentle simmer (about 1/3 heats on my hotplates or a gentle chuff chuff chuff can be heard). Cook for 30 – 40 minutes.
Remove from heat, release pressure (safely). If there is too much liquid, reserve excess liquid (freeze to add to soups or pasta sauce or to add back into cigrons).
Meanwhile in a frying pan, heat the olive oil. Add bacon and fry until cooked.
Add garlic and fry until soft. Do not allow garlic to brown.
Just before garlic goes brown, add the vinegar. Simmer the sauce to evaporate off some of the vinegar and/or until sauce is slightly syrupy.
Taste test. If you need more zing in the sauce, add more vinegar and reduce sauce down again.
Add salt and pepper to taste.
Pour sauce over the chickpeas. If a little dry, add back some of the reserved chickpea water. Stir to combine and serve.