It is like others a traditional dish of Canary Islands. It reflects the simplicity of the cooking style of the zone and how tasty can be these simple dishes.
- 500 g of chickpeas
- 350 g of potatoes
- 2 pettitoes
- 2 onions
- 1 red pepper
- 3 tomatoes
- 4 garlic cloves
- 150 g pork chops (salty ones)
- 1 portion of bacon
- 1 portion of sausage
- 1 tablespoon of capsicum
- 1 bay leaf
- Black pepper
1. The night before chickpeas, pettitoes and pork chops (only if they are salty) must be soak in separate recipients.
Cook the chickpeas, pettitoes and pork chops on the same recipient (caldron) at low heat. The mix must cook for about 20 minutes and then add the sausage and bacon (both chopped at taste).
2. Meanwhile heat oil in a saucepan, peel and chop garlic, onions, capsicum and tomato (without seeds) and add to the saucepan in that order. Once the stir-fry is done, take out the saucepan from the heat and sprinkle the pepper and mix then saucepan content with the chickpeas, pettitoes and pork chops in the caldron. After that add the bay leaf, gains of pepper, saffron and cumin.
3. Peel potatoes and cut them into cubes, fry them in a saucepan. When the preparation is almost ready, add them to the caldron.
4. Be careful with the salt because of the salty ingredients.
While containing small but valuable amounts of conventional antioxidant nutrients like vitamin C, vitamin E, and High in vitamin B9, garbanzo also contain more concentrated supplies of antioxidant phytonutrients. The mineral manganese—a key antioxidant in the energy-producing mitochondria found inside most cells—is also provided in excellent amounts by garbanzas compuestas.