This chick-pea stew is one which traces its origins back to the Arab occupation of southern Spain more than a thousand years ago. It does take some time to prepare and cook. The chick-peas available in England usually take a bit longer to cook than this recipe suggests, sometimes as long as five hours.
2 lb/ 1 kg / 4.5 cups chick-peas
8 oz/250 g tocino (fat bacon)
1b / 500 g white cabbage, chopped
2 pt / 1 l / 4 cups boiling salted water
Soak the chick-peas for at least 12 hours and drain. Pour boiling water over them. Leave to stand in this water for about five minutes and then drain. Place in a pan with the boiling salted water. Simmer for one hour and then add the fat bacon. Simmer for a further 30 minutes and add the cabbage. Simmer for another 30 minutes or until the chick-peas are cooked.
2 lb/ 1 kg / 4.5 cups chick-peas
8 oz/250 g tocino (fat bacon)
1b / 500 g white cabbage, chopped
2 pt / 1 l / 4 cups boiling salted water
Soak the chick-peas for at least 12 hours and drain. Pour boiling water over them. Leave to stand in this water for about five minutes and then drain. Place in a pan with the boiling salted water. Simmer for one hour and then add the fat bacon. Simmer for a further 30 minutes and add the cabbage. Simmer for another 30 minutes or until the chick-peas are cooked.
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| Chickpea stew (image b giffconstable) |
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