- Soak the chickpeas in salted cold water for 8 to 12 hours before cooking them.
- Pour water into a pot (until covering the chickpeas), add the carrots and leeks chopped into half moons, the meat chopped into small cubes and the whole chorizo.
- Bring the boil and add the drained and washed chickpeas.
- Boil continuously to prevent the chickpeas from hardening. They can also be cooked in the pressure cooker in order to reduce time. The chickpeas are sometimes put into a special net so that they don’t hit each other and break.
- When the chickpeas are almost done add the roughly cut (cracked) potatoes and then take out the chorizo, cut it and add it again to the stew.
- Add a fried sauce of onion chopped into brunoise with the sweet paprika.
- Add salt and thicken if necessary.
Nutritional information (1 portion)
Fiber 15.06 g
Saturates 2.69 g
Monounsaturated fatty acids 5.15 g
Polyunsaturated fatty acids 3.08 g
Cholesterol 21.38 mg
Calcium 159.52 mg
Iron 7.11 mg
Zinc 1.38 mg
Vitamin A 210.01 ug
Vitamin C 15.34 g
Folic acid 178.39 ug
Salt (Sodium) 15.74 mg
Sugars 4.57 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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