Chickpeas with pork hock, sweet potato and rice
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 450 g
- Pork hock edible portion; buy one fresh bone-in hock of about 1000 g 600 g
- Celery tough strings removed 150 g
- Sweet potato peeled 600 g
- Rice dry 60 g
- Blood Sausage already cooked 200 g
- Water 2000 g soaking; 2200 g stew 4200 g
- Parsley chopped 4 g
- Salt adjust to the sausage 3 g
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Method
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Soak the chickpeas in 2000 g water for 12 hours. Drain, discard the water and rinse.
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Put the pork hock in a large saucepan with 2200 g fresh water and the salt. Bring to the boil, skim and simmer for 45 minutes. Add the chickpeas and cook for another 90–120 minutes until almost tender and the meat comes away easily from the bone. Add hot water if needed.
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Lift out the hock, remove the bone and cut up the meat and edible skin. Return them to the stew. Slice the celery and cut the sweet potato into 3 cm cubes, then add both to the pan.
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Add the rice and simmer for 18–20 minutes until cooked and the sweet potato is tender. Add the cooked blood sausage in six portions for the final 8–10 minutes to heat through without breaking up.
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Rest for 5 minutes, divide between six bowls and finish with chopped parsley.
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