As many kinds of stew in the Canary Islands the dish is a whole menu by itself. And in this particular case the stock of the dish is also used to prepare a soup.
The “RopaVieja” Canarian stew is a traditional dish of Tenerife.
- 500 g beef or pork
- 500 g chicken
- 500 g chickpeas
- 500 g potatoes
- 250 g green beans
- 250 g pumpkin
- 500 g zucchini
- 250 g carrots
- 500 g sweet potatoes
- 1 chuck of white cabbage
- 1 pineapple
- 1 head of garlic
- 1 leek
- 1 onion
- 1 tomato
- Mix herbs
1. Soak the chickpeas the night before to soft them.
Fry the onion, tomato and parsley in a pot, after that add the chickpeas and meat. Cover the mix with water and cook it for about an hour.
2. Without taking the pot of the heat, add the beans, zucchini, cabbage, pineapple, leek and carrots. These ingredients must be cut in large chunks.
3. Cut in large chunks potatoes, sweet potatoes and pumpkin, then when the vegetables added before to the pot are almost cook, add these ingredients.
4. Once every ingredient is cooked, remove the pot from the heat and strain.
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