CANARY ISLAND RANCHO

Table of Contents

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...
Tiempo de preparación 2 h
Tiempo total 2 h
Plato Chickpeas
Cocina Spain
Raciones 4 comensales

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

Elaboración paso a paso
 

  • 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.