Chickpeas with tomato and cider-braised sausages
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 27 tags
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Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Añadir a un menú- Dried chickpeas dried 300 g
- Fresh longaniza 8 small pork sausages 400 g
- Tomato grated 1000 g
- Onion peeled 180 g
- Green pepper chopped 80 g
- Garlic 3 chopped cloves 9 g
- Cider dry 100 g
- Oregano dried 1 g
- Extra virgin olive oil 25 g sauce; 10 g sausages 35 g
- Water 1500 g soaking; 1600 g chickpeas 3100 g
- Parsley chopped 4 g
- Salt for the chickpeas 2 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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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. 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. 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.
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