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Home > Recipes > Chickpeas with Iberian ham and tomato sauce CHICKPEAS WITH IBÉRICO HAM AND TOMATO SAUCE (JAMÓN IBÉRICO) Ingredients (4 people):
Put the chickpeas in a container to soak the evening before. Drain the water and put them on to boil in a pressure cooker with boiling water, salt, a few black pepper corns and a bay leaf. Close the cooker and leave them to cook (on setting 2) for 15 minutes. Dice the onions and soften them in a pan with oil. Once they are golden, add in the chopped garlic, the finely chopped peppers and the peeled, chopped tomatoes. Season with salt and sugar and leave it to cook on a medium heat for 15 minutes. Blend and put to one side. Dice the Iberian ham and brown it in a large pot with a little olive oil. Add the drained chickpeas and the tomato sauce. Mix in well the tomato sauce with the chickpeas and the ham, and leave everything to cook for about 4-5 minutes. Serve the chickpeas and decorate with a parsley leaf. |
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