Chickpea stew


February 9, 2015


1Cut the pig's feet in half, to wash, drugs, wrap them in salt.

2Then place in the refrigerator for five days.

3Cook the belly in water with bay leaf, eight peppercorns and cumin until smooth.

4Cook the soaked chickpeas rather water.

5Add the smoked ribs and pig feet there, that need to be washed to remove all traces of salt thoroughly.

6Place the cooking liquid aside.

7Bake the bread in the olive oil until golden brown and set aside.

8Grind or blend the bread baked with garlic, pepper and cloves remaining until they fall apart.

9In the remaining oil fry the onion, tomato, pepper and paprika.

10Add the wine and cook for ten minutes.

11Add the bread with spices and fry for three minutes.

12Add the chickpeas, the legs and ribs with half a cup of the reserved cooking broth.

13Add the tripe and simmer for 15 minutes on low heat.

14Season to taste and stir constantly to prevent sticking.

15Allow twenty minutes with the heat and serve.


4 varkenspoten

3 cups of salt

1 / 2 pounds of rumen

1 laurierblad

12 black peppercorns

1 / 2 teaspoon toasted cumin seeds

300 grams chickpeas

200 g smoked pork ribs

2 slices of French bread

1 / 2 cup olive oil

4 cloves of garlic

2 cloves

2 chopped onions

2 tomatoes, skinned and seeded, sliced

1 / 2 chopped red pepper

1 teaspoon paprika

1 / 2 cup red wine