Chickpeas with pak choi and pork fatback
Total time865 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
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: 865 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
View full classification 27 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Stew
Lunch · Dinner
More than 2 hours
Ingredients
＋ Add to a menu- Dried chickpeas soak 12 hours in fridge 350 g
- Spring Onion 150 g
- Leek 150 g
- Garlic 9 g
- Tomato 200 g
- Pork fatback 100 g
- Ham bone remove before serving 80 g
- Pak choi 400 g
- Extra virgin olive oil 25 g stew and 20 g pak choi 45 g
- Parsley 3 g
- Sweet paprika 2 g
- Black pepper 0.4 g
- Salt 2 g
- Lemon zest 2 g
- Jalapeño 10 g
- Ginger 10 g
- Fresh coriander 6 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Lidded saucepan
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Drain the soaked chickpeas. Soften chopped spring onion, leek and garlic in 25 g oil for 10 minutes. Add grated tomato and cook for 3 minutes. Add paprika, pork fatback, ham bone and chickpeas.
-
Cover with hot water to about 3 cm above. Simmer partly covered for 90–120 minutes until tender, adding hot water if needed. Remove the bone and slice the fatback. Adjust the salt.
-
Wash the pak choi and separate stems from leaves. Sauté the stems in 20 g oil for 4 minutes. Add the leaves, grated ginger and chopped jalapeño and cook for another 3 minutes. Add pepper, lemon zest and coriander.
-
Serve the chickpeas with the pak choi and fatback, dividing the solids and broth. Finish with parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
