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Rancho Canario (Canarian Chickpea stew)

Rancho Canario


1/4kg/1/2 lb. of beef
1/4kg/1/2 lb. of chicken
1/2kg/1/2 lb. of chickpeas
100g/3 1/2 oz. of thick noodles
1/2kg/1/2 lb. of potatoes
1 bulb of garlic
1 onion
2 tomatoes
1 teaspoon of paprika
a good dash of white wine
oil for frying
pinches of saffron and thyme, a bay leaf (optional)

1. Soak the chickpeas overnight, rinse and drain.

2. Put them with the meat in a pan with 2 litres of boiling water. Simmer for approximately an hour or until tender.

3. Peel and dice the potatoes, heat the oil and gently fry with the onion, garlic and coarsely chopped tomato for 2 or 2 minutes.

4. Add the meat and chickpea mix, herbs and wine and simmer for another 10/15 minutes, adding noodles about 5 mins before the end of cooking time.

5. And finally, when the potatoes are almost cooked, add the noodles and leave it all another five minutes.

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