John Myers
Ingredients for 4 servings:
- 250 g ribs, salted
- 250 g chickpeas (garbanzas), dried, alternatively from the jar or can
- ½ tsp baking soda (only for dried chickpeas)
- 300 g potatoes
- 100 g chorizo, sliced
- 1 large tomato(s)
- 1 large onion(s)
- n. B. Garlic clove(s), chopped
- 150 g noodles (thick vermicelli)
- some paprika powder
- Saffron, Canarian
Instructions
Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 13 hours 50 minutes
a typical Canarian poor people’s stew
The day before, desalt the ribs and add dried chickpeas and half a teaspoon of baking soda to the water. The next day, bring the ribs and chickpeas to a boil in a saucepan or pan of water. Simmer for about an hour, then add the potatoes. Add the fried, finely chopped tomatoes, onion, and, if desired, garlic, along with the sausage pieces seasoned with paprika and saffron to the bubbling broth. Once the potatoes are tender, add the pasta. Continue cooking the mixture for the time indicated on the pasta package. Canned or jarred chickpeas do not need to be soaked and can be added at the very end; they just need to be heated through. A popular variation in Gran Canaria uses beans instead of chickpeas.
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