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Chickpeas with roasted peppers and rice black pudding

Name: Chickpeas with roasted peppers and rice black pudding
Prep time: 775 min
Cook time: 50 min
Total time: 825 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 300 g Dried chickpeas (weight before soaking); 500 g Red pepper (2 large peppers trimmed); 300 g Rice blood sausage (1 sausage); 250 g Leek; 160 g Carrot; 90 ml Extra virgin olive oil (30 ml peppers,15 ml cooker,30 ml finishing,15 ml black pudding); 3 g Parsley; 3 g Salt; 1500 ml Water (approximately, to cover)

Total time13 h 45 min Preparation 30 min · Cooking 50 min · Soaking 12 h 25 min

Preparation excluding the indicated waiting: 30 min · Cooking: 50 min · Soaking: 12 h 25 min.

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. Composition to check: Rice blood sausage.

Rating Not yet rated

Chickpeas with roasted peppers and rice black pudding. Check the chickpeas are tender before draining. Retrieve vegetables with a slotted spoon instead of buying a pulse net.

Jump to steps

30 minpreparation excluding indicated waiting

50 mincooking

12 h 25 minSoaking

4servings

3.090 kcalwhole recipe

773 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: 13 h 45 min Preparation 30 min · Cooking 50 min · Soaking 12 h 25 min

Preparation excluding indicated waiting: 30 min · Cooking: 50 min · Soaking: 12 h 25 min. Approximate total; some tasks can overlap. Waiting does not require continuous work.

Recipe characteristics

Omnivorous Stew More than 2 hours Spanish

Allergens

Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Rice blood sausage.

View full classification 11 tags

Diet

Omnivorous

Dish type

Stew

Meal

Lunch

Preparation

Boiling

Appliances

CasserolePressure cookerOvenproof dish

Cuisine

Spanish

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

Tick the ingredients you need to buy.

Dried chickpeas weight before soaking 300 g
Red pepper 2 large peppers trimmed 500 g
Rice blood sausage 1 sausage 300 g
Leek 250 g
Carrot 160 g
Extra virgin olive oil 30 ml peppers,15 ml cooker,30 ml finishing,15 ml black pudding 90 ml
Parsley 3 g
Salt Approx. ½ level tsp of fine salt 3 g
Water approximately, to cover 1500 ml

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Let’s get cooking

Method

Soak the chickpeas in water for 12 hours and drain.
Preheat the oven to 190°C. Wash the peppers and put whole in a dish with 30 ml oil and some salt. Roast for about 35 minutes, turning halfway. Cool for ten minutes, peel and cut into strips.
Trim and wash the leeks and peel the carrots. Cut into large pieces. Bring water to the boil in the pressure cooker and add chickpeas and vegetables. Add 15 ml oil and some salt.
Close without exceeding the pulse filling mark. Cook for 20 minutes from pressure and let pressure drop completely before opening, about 15 minutes. Lift out vegetables with a slotted spoon and blend with a little stock.
Heat 30 ml oil in a shallow saucepan. Add pepper strips and cook for four minutes. Add drained chickpeas and vegetable purée and cook for five minutes, adding stock if needed.
Skin the rice blood sausage and cut into two-centimetre slices. Brown on both sides in a frying pan with the remaining 15 ml oil until piping hot.
Divide the chickpeas between four bowls and add black pudding and parsley.