- 1 kg (2 lb) chickpeas (boiled or canned)
- 1 tbsp olive oil
- 1 onion (chopped)
- 2-3 red chili pepper (chopped)
- 3 garlic cloves (minced)
- 1 cup chopped tomatoes
- 2 bay leaves
- 1 tsp thyme
- 2 tsp paprika powder
- 1 Chorizo (sliced)
- 500 g (1 lb) meat (beef or/and pork or/and bacon, diced)
- 1/2 cup white wine
- 1 beef bouillon cube (mixed with 1/2 l hot water)
- Salt and pepper
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- 1. If you want to boil chick peas by yourself, I recommend to sprout them first.
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- 2. Heat a frying-pan and fry onion with olive oil until transparent.
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- 3. Add garlic and red chili pepper and continue frying until slightly browned.
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- 4. Add tomatoes and cook for 5 minutes.
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- 5. Add meat and spices, continue cooking until the meat done.
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- 6. Move it to a stew pot and add bouillon, white wine and chickpeas.
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- 7. Remove any excess fat from the top of the broth, continue boiling for a couple of hours, stop the heat over night, warm again and continue cook for a couple of hours. Add water if you need.