Chickpeas with Pork
Chickpeas with pork – Spanish cuisine recipe, chickpeas are best soaked overnight, so it will boil down better. Pork can be lean or with a little lard. Serve warm pork and chickpeas with fresh tomato slices. Do not pour too much water, there should be almost no liquid in the finished dish.
Chickpeas with pork ingredients
Chickpeas with pork recipe
To cook a Spanish cuisine recipe chickpeas with pork, sort the peas, wash, add water and let swell for 6-7 hours.
Finely chop the onion and garlic, chop the pork into small cubes. Peel the tomatoes and chop finely.
Heat the vegetable oil in a brazier, add chopped garlic, when a light garlic aroma comes out – add chopped onion and mix. Add tomatoes to lightly fried until soft onions, then add chopped pork, mix and fry over medium heat for 7-10 minutes.
Add the swollen chickpeas to the pork, stir, pour in water to cover the chickpeas by about 0.5 cm. Cover the chickpeas with a pork lid and cook over medium heat for 15 minutes. After the time has expired, remove the lid and cook for another 10-15 minutes, until the excess liquid evaporates.
After chickpeas with pork salt, pepper, stir and serve. Serve warm pork chickpeas with chopped fresh tomatoes.