We cannot yet speak of intense cold but it seems that the weather has finally begun to change. And comforting dishes like these chickpeas with potato and marinated rib They begin to be very well received when they arrive home at noon after working all morning.
Dishes like this keep us entertained in the kitchen for a while, but the result is worth it. And you can always considerably reduce the time you spend using canned cooked chickpeas. What a help it is to always have a couple of cans in the fridge!
In this case, I used the pot to cook them very simply with just water. The marinated rib It adds a lot of flavor to the dish and also a lot of salt, so I didn't add more at any time during the preparation. What's more, the ideal would have been to mix marinated rib and fresh rib, but it was what I had!
The recipe
- 400g. bite-sized marinated rib (or mix of marinated and fresh)
- 1 clove of garlic, peeled
- 1 purple onion
- ½ white onion
- 2 green peppers
- ½ red pepper
- 1 teaspoon of chorizo pepper meat
- 1 tablespoon tomato paste
- 1 large potato
- 180g. cooked chickpeas
- Olive oil
- Chop all the vegetables and peel and slice the potato.
- Heat oil in a large saucepan and we brown the rib. Once done, we remove and reserve.
- In the same oil then fry the garlic, onion and pepper for 10 minutes.
- Then we add the tomato and the chorizo pepper meat and mix.
- Then we incorporate the potatoes and the rib and cover with water.
- We cook at least 30 minutes or until all ingredients are tender.
- Then, add the chickpeas, mix and cook a couple more minutes.
- We serve the chickpeas with potatoes and hot marinated rib.