Ease : 1

Cost : 1

Spicy :

People : 6

Baking : 40 Minutes

Ingredients :

• 1 cup of chickpeas
• 1 chicken of 1.5 kg
• 500 g of pork
• 2 chorizos
• 1 large onion, chopped
• 4 teaspoons of salt
• 10 cloves garlic, minced
• 1 teaspoon of black pepper
• 4 spoons of oil
• 1 medium onion, finely chopped
• 2 ripe tomatoes, peeled and chopped
• 500 g of sweet potato, peeled and chopped
• 1 Chinese cabbage, chopped
• 8 spring onions cut into 5 cm

Preparation :

Wash chickpeas and soak them in water overnight.
Cut chicken into pieces, cut the pork into 2, cut the chorizo ​​into slices.

Put all ingredients in a pressure cooker and cover with water, add chopped onion, salt, peppercorns and bring to boil.
Cover and simmer over low heat for 20 minutes until meat and chickpeas is almost tender.

In another saucepan, brown garlic and onion over low heat, stirring often, add tomatoes and when they are reduced to puree pour into the cocotte. Add the sweet potatoes. When half cooked, add the Chinese cabbage and onions.

Cook 25 minutes or until potatoes are cuitent.
serve separately the broth and meat surrounded by vegetables.

Tips : You can replace the pork with beef.

Anecdotes: This dish of Spanish origin was imported during the Spanish domination in the 16th and 17th century.