ππππππΏππππππ:
β’ Β½ kg. de garbanzos ππΌπ π½ππππΌππΏπ.
β’ 300 grs. of beef. (buttock, little turtle, palette).
β’ 250 grs. of sausage.
β’ 1 red chorizo.
β’ 1 big Onion.
β’ 1 pepper.
β’ 3 medium tomatoes.
β’ 1 The 2 garlic cloves.
β’ Salt and oil c / n.
β’ 1 tablespoon of ground chili.
β’ 1 tablespoon of paprika.
β’ 2 vegetable broths.
πππππΌππΌπΎπππ:
Remojar toda la noche los garbanzos ππΌπ π½ππππΌππΏπ, boil the next morning until they are soft and their peel comes off easily , peel as much as possible. In the pot where the stew will be made, put a good amount of oil, add the onion, pepper, chopped garlic, chopped tomatoes , cook until transparent. Add the sausage filling, vegetable envelope, salt very little, chili pepper. Add the chickpeas and cover with water, cooking 1/2 hour to 40 min. Cut the red chorizo ββinto thin slices and the tablespoon of paprika. Mix well and serve hot. It can be added during the last 15 minutes of cook potatoes in small pieces raw.
