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Chickpeas with pak choi and pork fatback

Total time14 h 25 min Preparation 25 min · Cooking 2 h · Soaking 12 h

Preparation excluding the indicated waiting: 25 min · Cooking: 2 h · Soaking: 12 h.

Approximate total. Some tasks can overlap; check the steps before planning. Waiting does not require continuous work.

Servings4

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

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Chickpeas simmered with vegetables and pork fatback, served with ginger and coriander pak choi.

Jump to steps

25 minpreparation excluding indicated waiting

2 hcooking

12 hSoaking

4servings

2.893 kcalwhole recipe

723 kcalper serving

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 25 min Preparation 25 min · Cooking 2 h · Soaking 12 h

Preparation excluding indicated waiting: 25 min · Cooking: 2 h · Soaking: 12 h. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Stew More than 2 hours Home-style

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Stew

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleSpanish

Season

All year round

Occasion

Everyday menu

Total time

More than 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Stew

Meal

Lunch

Total time

More than 2 hours

What you need

Ingredients

Let’s get cooking

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.

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Ingredients

Method

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