Ingredients (Serves 4)
- 250g chickpeas
- 250g fresh pork ribs
- 450g potatoes
- 2 medium onions
- 2 tomatoes
- 2 cloves garlic
- 125g chorizo
- 1 teaspoon sweet paprika
- A pinch of saffron threads
- 240g noodles, size no. 4
- Two tablespoons of extra virgin olive oil (EVOO)
- 4 litres of water
Method
At least 12 hours before cooking, soak the chickpeas in plenty of lukewarm water with a pinch of salt. Finely chop the onion. Dice the tomatoes into small, seedless cubes. Thinly slice the garlic. Heat the EVOO in a large pan and sauté the onion and garlic until softened and translucent. Add the diced tomatoes and stir. Add the sliced chorizo and pork ribs (you could also use chicken and beef). Continue cooking until it is browned on all sides.
Stir in the sweet red paprika and saffron threads. Immediately add the four litres of water and bring to a boil. If you need to add more water during cooking, use hot water.
Drain and rinse the soaked chickpeas and add to the pan. Reduce the heat to low, cover and simmer for about 80 minutes. After 40 minutes, add the roughly chopped potatoes and cook for the remaining 40 minutes. Before serving, cook the noodles in the stew for about 10 minutes. Let the stew rest for a few minutes before serving. Enjoy!
