Chickpeas with pork ribs and cabbage
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
View full classification 26 tags
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 300 g
- Pork ribs edible meat; buy about 800 g bone-in ribs 560 g
- White cabbage tough core removed 500 g
- Garlic 4 peeled cloves 12 g
- Sweet paprika sweet 4 g
- Extra virgin olive oil for the garlic topping 35 g
- Water 1500 g soaking; 1800 g stew 3300 g
- Parsley chopped 4 g
- Salt for the stew 3 g
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Method
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Soak the chickpeas in 1500 g water for 12 hours. Drain, discard the water and rinse.
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Put the pork ribs in a saucepan with 1800 g fresh water and the salt. Bring to the boil, skim and simmer for 30 minutes. Add the chickpeas and cook for another 90–120 minutes until tender and the meat comes away easily from the bone. Top up with hot water if too much evaporates.
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Cut the cabbage into roughly 2 cm strips and add to the stew. Simmer for 15–20 minutes until tender. Remove the ribs, take out the bones and return all the meat to the pan.
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Heat the oil in a small frying pan and gently fry the sliced garlic for 1–2 minutes. Remove from the heat, wait a few seconds and stir in the paprika. Immediately pour all the garlic oil into the stew so the paprika does not burn.
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Swirl the pan to combine the garlic oil, rest for 5 minutes and serve in four bowls with chopped parsley.
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