chickpea stew

Ingredients:
1/2 kg of chickpeas 2 chorizos 1/2 kg pork rib 1 pig's hand 200 g of Iberian bacon 1 chive 2 carrots 2 chards of chard 4 cloves of garlic 100 g of rice Water extra virgin olive oil Salt parsley some cumin 1 teaspoon sweet paprika 1 teaspoon of turmeric

Preparation of the chickpea stew:
Put the chickpeas to soak the night before. Drain Chop the rib and chorizo ​​and cut the pig's trotter and bacon in half. Put all the meat in a pot with water and salt and let it boil. Remove the foam from the surface. Add the chickpeas and let them simmer for another 15 minutes. Add the cumin, paprika and turmeric and add the garlic, carrots, onion (all in full) and chard steaks clean (removing the threads) and chopped. Add the rice (be careful with the amount because the rice expands and absorbs a lot of liquid). Try the point of salt and cook the stew over medium heat for 2 hours. Remove the pringá (meat) and vegetables to a plate, sprinkle with chopped parsley and water with a splash of oil. Serve the pot of chickpeas in a clay pot and accompany with the pringá.

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