Chickpea stew
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| Servings | Prep Time |
| 4people | 20minutes |
| Cook Time |
| 180minutes |
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Chickpea stew
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Ingredients
- 300g spareribs
- 1/2 chorizo
- 1/2 Black pudding
- 1 onion
- 2 small tomatoes
- 100g sweat potatoes
- 80g pumpkin
- 80g carrots
- 30g chard
- 1 bay leave
- 3/4 mint leave
- 400g chickpeas
- 1 home made bread
- salt
- black peppercorns
- 2cloves garlic
- olive oil
- white wine
Units:
Instructions
- Bake the chickpeas (soaked overnight) in salted water. Prepare the meat and season with salt. Simmer in water, flavoured with vegetables and peppercorns. After cooked, cut into cubes, strain the stock and set aside.
- In olive oil, sauté the chopped onion and garlic, the sliced chorizo and a bay leaf. Let them fry gently and stir in the tomatoes, previously blanched and cut into cubes. Refresh with white wine. Add some stock, the sliced carrot, the diced sweet potato and the black pudding cut into slices. Let it In olive oil, sauté the chopped onion and garlic, the sliced chorizo and a bay leaf. Let them fry gently and stir in the tomatoes, previously blanched and cut into cubes. Refresh with white wine. Add some stock, the sliced carrot, the diced sweet potato and the black pudding cut into slices. Let it simmer. Add the meat, the pumpkin cut into cubes and the previously cooked chickpeas.
- Let it simmer a little more, add the chard, check the seasoning and serve on thin slices of bread flavoured with the mint.Add the pumpkin with its shell!
