John Myers
Ingredients for 4 servings:
- 500 g soup meat (beef)
- 250 g chickpeas, cooked
- 1 onion(s)
- 3 garlic cloves
- 1 bell pepper(s), red
- 200 g tomatoes, pureed
- 2 bay leaves
- 1 tsp thyme, dried
- 1 tsp oregano, dried
- 1 tsp sweet paprika powder
- 1 tsp cayenne pepper
- 10 peppercorns
- 2 tbsp olive oil
- Salt
- ½ jar chicken broth
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes
a traditional dish from the Canary Islands
Tear or cut the cooked beef into small pieces. Alternatively, chicken can be used or added. Drain the chickpeas and set aside. Peel the onion and chop finely. Clean the garlic cloves and press them with a garlic press. Wash, deseed, and dice the bell peppers. Heat 2 tablespoons of olive oil in a high-sided pan and fry the onion and garlic until golden brown. Add the sliced bell peppers and fry briefly. Add the passata and continue to fry vigorously, stirring, until the liquid is completely dissolved. Add the paprika and cayenne pepper and fry for 1 minute. Then add the meat to the pan and fry for 1 minute. Add the chickpeas, bay leaves, thyme, oregano, and peppercorns. Season with salt, pour in the chicken stock, and simmer with the lid on for about 5 minutes. Remove the bay leaves and stir well. The ropa vieja should not contain any sauce, so if there’s still too much liquid at the end of the cooking process, simmer uncovered for a little longer. The ropa vieja is served with roasted potatoes, which are prepared separately and mixed in at the very end. If desired, garnish the ropa vieja with fresh parsley before serving.
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