Chickpeas with tomato and cider-braised sausages
Total time14 h 40 min Preparation and possible waiting 12 h 25 min · Cooking 2 h 15 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 15 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.
Servings4
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: 14 h 40 min Preparation and possible waiting 12 h 25 min · Cooking 2 h 15 min How this time is calculated
Preparation and possible waiting: 12 h 25 min · Cooking: 2 h 15 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 27 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 · Dinner
More than 2 hours
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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Bring 1600 g fresh water to the boil, add the chickpeas, halved onion and salt. Simmer for 90–120 minutes until tender. Drain, reserving 150 g broth. Chop the cooked onion.
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Heat 25 g oil in a wide frying pan. Soften the green pepper for 6 minutes, add the garlic for 1 minute, then add the grated tomatoes, cooked onion and oregano.
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Cook uncovered for 30–40 minutes, stirring, until thick.
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In another frying pan, brown the whole fresh longaniza sausages in the remaining 10 g oil for 5 minutes.
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Add the cider, cover and cook gently for 10–15 minutes, turning, until fully cooked and reaching 71°C in the centre. Uncover and reduce the juices for 2 minutes.
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Combine the chickpeas with the tomato sauce, sausages and all their pan juices. Add a little reserved broth if needed and heat for 3 minutes. Serve with 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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