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CANARY ISLAND RANCHO

Escrito por Equipo EditorialRevisado por Walter C

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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 horas
Tiempo Total 2 horas
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
 

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