Canarian stew

Ingredients for 8 servings:

• 300 g chickpeas, from the jar
• 200 g sausage (chorizo)
• 150 g chicken breast, cut into small pieces
• 100 g ham, diced
• 150 g pork, diced
• 4 garlic cloves (finely chopped)
• 2 onions (no vegetable onions), diced
• 3 tomatoes (chopped)
• some olive oil
• 5 sprigs fresh parsley (finely chopped)
• 2 g saffron threads
• 5 liters of water
• 1 ½ kg potatoes, cut into pieces
• 150 g noodles (soup noodles, thick)
• 1 tsp caraway seeds (crushed in a mortar)
• ½ cup red wine, dry (Canarian country wine)
• 2 tbsp, crushed paprika powder (rosy hot)
• n. B. Salt

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Canary Ranch

Bring the water to a boil. Add the bacon, meat, chorizo, and salt. Heat the olive oil in a pan. Sauté the onion, garlic, tomatoes, paprika, caraway, and parsley. Deglaze with the wine. Add everything to the pot. Add the potatoes, chickpeas, and saffron threads. When the potatoes are almost tender, add the pasta. Simmer for another 10 minutes. Let stand for 20 minutes.