Peas in Meat Broth

Main Dishes | World cuisine

⏳ Time

2 hours 5 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Peas in Meat Broth

Ingredients

Chickpea - 17.6 oz
Beef Shank - 2 pieces
Pork Blood - 1 piece
Activated Baking Soda - ¼ teaspoon
Salad Potatoes - 17.6 oz
Olive Oil - 4 tablespoons
Onion - 1 piece
Garlic - 2 cloves
Wheat Flour - 1 tablespoon
Paprika - 1 teaspoon
Dry White Wine - 5 tablespoons
Parsley - 3 stems
Salt - to taste

Step by Step guide

Step 1

Pour the chickpeas into a large bowl, cover with warm water, and add a pinch of baking soda and salt. Let them soak for at least 12 hours. Then drain the water and rinse the chickpeas. Bring salted water in a pot to almost boiling, add the chickpeas and bones. Cook for 1½ hours. Add diced potatoes and boil for another 15-20 minutes until the potatoes are soft.

Step 2

Heat olive oil in a skillet, add finely chopped onion, and cook over low heat, stirring, for 6 minutes until the onion is soft. Add finely chopped garlic and cook for another 4 minutes. Remove the skillet from heat, stir in the paprika, and return it to the stove. Pour in the wine and 300 ml of the liquid in which the chickpeas are cooking, and cook for another 5 minutes.

Step 3

Remove the bones from the pot, drain the broth, leaving as much as you desire – the dish can look like soup or stew. Add the sautéed tomato with onion and garlic to the pot with chickpeas and cook for 10 minutes. Taste and add salt if needed. Sprinkle with fresh parsley and serve.