This is a hearty Canarian stew well known to any islander. The main ingredients are pork ribs and chickpeas, with a hefty double whammy of carbs for energy. The main attraction of this local classic is the rich golden colour provided by the spices.
INGREDIENTS
• 250g dried chickpeas
• 250g fresh pork ribs
• 450g potatoes
• 2 medium sized onions
• 2 tomatoes
• 2 cloves garlic
• 125g chorizo
• 1 tspn pimentón dulce (sweet paprika)
• A few threads of saffron
• 240 g of noodles (Look for fideos in the pasta section, size No.4)
• 4 litres water
• Virgin olive oil
METHOD
1. Soak the chickpeas in hot water and leave overnight.
2. Chop onion finely, slice garlic and peel, deseed and chop tomatoes. Fry onions in olive oil for five minutes. Add garlic and cook for a further three minutes. Add tomato.
3. Add sliced chorizo and ribs and cook until done. Add the pimentón and saffron and stir.
4. Add 4 litres of water and bring to the boil. Add soaked chickpeas and simmer for 80 minutes.
5. Peel and chop potatoes, add to pot and cook for 40 minutes. Add more water if necessary – you’re aiming at something in between a soup and a stew, with plenty of rich liquid. Add noodles and cook for 11 minutes more.
6. Season and serve (or leave to cool and refrigerate overnight – any Canarian cook will tell you it tastes better the next day.)
CHEF’S TIP
This is an infinitely adaptable dish. Some versions include red pepper, a half corn-cob or chicken thighs; others leave out the potatoes or noodles, and a veggie version can even be made without meat. A pressure cooker will cut down cooking time.
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