Full
of vegetable and chickpea goodness with the
flavour of hambone and chorizo sausage,
this
is Spanish dish is good for a hearty
dinner on a cold day.
It
takes three hours to make this dish from
start to finish, but it is easy to prepare.
Serves
4 people
400 grams of chickpeas
1 onion
1 marrow
1 red pepper
150 milligrams of crushed tomato
6 spoonfuls
of olive oil
1 ham bone
50 grams of spicy chorizo sausage
salt
If you are using dried chickpeas put them
in lukewarm water to soak overnight.
The
next day, drain chickpeas and put
them in a pot. Add the hambone and
cover with
lukewarm water.
Add
two spoonfuls of oil and season very
lightly. (The
hambone and
chorizo will add a lot of flavour
so do not overdo the salt at this
stage).
Cook
the chickpeas and hambone for
two and a half to three hours, taking
off
the
foam that is formed in the surface.
Meanwhile,
chop the small onion and dice
the
red pepper. Braise both in a
little oil.
Add
the crushed tomato and then the
diced marrow.
Allow
the vegetables to
cook on low heat
afor about three hours.
Add
the vegetables to the
chickpeas and
mix well. Cut the chorizo
into
slices and add to the chickpea/vegetable
pot.
Cook
for a further 5 minutes.
