CANARY ISLAND RANCHO

CANARY ISLAND RANCHO

CANARY ISLAND RANCHO. Alimento Base: Chickpeas, Gently cook the onion and the pepper in a frying pan with a little oil. Then add the ripe tomatoes, the pumpkin and the roughly chopped potatoes. Afterwards, put everything aside. Put the meat on to...

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Tiempo de preparación 2

Tiempo Total 2

Raciones: 4 comensales

Plato: Chickpeas

Cocina: Spain

Ingredients Method

Ingredientes

2 l of light stock or water
1 small cup of olive oil
200 g of white onion
75 g of red pepper
400 g of large potatoes
100 g of red cooking chorizo
200 g of peeled ripe tomatoes
200 g of peeled pumpkin
200 g of desalted pork ribs
200 g of clean beef
100 g of large noodles
200 g of chickpeas soaked since the previous day
Salt and pepper
For the paste:
1 clove of garlic
Some sprigs of fresh parsley
5 strands of saffron

Method

Preparation
Gently cook the onion and the pepper in a frying pan with a little oil.
Then add the ripe tomatoes, the pumpkin and the roughly chopped potatoes.
Afterwards, put everything aside.
Put the meat on to cook with plenty of cold water.
Add the chickpeas and let everything boil, removing the scum from the stock several times at the beginning of cooking.
After 15 minutes, add the chorizo and the ribs and, when these are tender, remove the stock and put it into a dish.
Add the large noodles to the stock to prepare the soup; lower the heat and add the paste and the cooked ingredients.