Chickpeas with pork hock, sweet potato and rice
Total time15 h 45 min Preparation and possible waiting 12 h 25 min · Cooking 3 h 20 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 3 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Servings6
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 15 h 45 min Preparation and possible waiting 12 h 25 min · Cooking 3 h 20 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 3 h 20 min
Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.
Recipe characteristics
View full classification 25 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
Recipe characteristics
Stew
Lunch
More than 2 hours
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.
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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.
How nutritional categories are selected
These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.
- Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
- High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
- Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
- Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
- Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
- Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.
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