Photo by Pixomar
Preparation:
1. Leave the chick peas to soak overnight to soften.
2. The next day, wash the chick peas and place them in a pot with the meat, salt and water.
3. Once coocked, shred the meat in peaces.
Then fry the meat and beans until crispy, and set aside.
4. Then make a separate frying with oil, and the previously minced ingredients; the onion, the pepper, the peeled tomatoes and garlic. Then add the pepper and cloves.
5. Once the frying introduce the paprika powdre, wine, thyme, bay leaf and a cup of broth.
6. Later add the meat and chickpeas and leave a few minutes on the fire.
7. Finally, fry the diced potatoes and mix.
In this recipe you can also use vegetables like carrots or green beans.
Traditionally, this dish uses the left over meat from the chick pea stew “Puchero”.
Reciper Tenerife Dining
