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 Traditional stew of chickpeas
     750 g chickpeas  250 g veal beef
     250 g loin of pork  250 g cured ham
     300 g green beans  1/2 breast chicken
     1 slice Iberian bacon  water to taste
     salt to taste  
1. Leave the chickpeas to soak overnight.
2. Put in the saucepan the meat and cover with cold water, put on heat and when it
begins to boil remove the foam that forms on the surface.
3. When it boils about 20 minutes, add chickpeas and remove the foam again.
4. If you cook in pressure cooker, this is the right moment to cover it.
5. It is enough with 10 minutes in pressure cooker, when it stops steaming,
uncover and add the vegetables, cook for 5 minutes more and it is ready.
6. It is at this time when you can take out the remaining broth, great for making
7. Then salt to taste and serve in one side the cooked and in another dish the
This recipe is delicious and it gives to several days, both the meat and the beans
freeze beautifully.
 Categories:  Bovine, Chicken, Pork, Stew
 Estimated Serving:  6
 Estimated preparation time:  45 min.
 Language:  English
 Shared by:  juliana    2011/03/03
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