Vegetables & legumes
Tripe and Chickpea Stew
A variation on tripe stew with creamy chickpeas and chorizo.
Gluten-free
Ingredients
- 600 g pre-boiled tripe, in strips
- 300 g chickpeas, soaked
- 2 red chorizo sausages
- 1 onion
- 1 red bell pepper
- 400 g tomato purée
- 1 teaspoon paprika
- 1500 g broth
- 50 g oil
- Salt, pepper and bay leaf to taste
Step-by-step
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- Chop the onion and bell pepper in the mixing bowl 4 sec/speed 5.
- Add the oil and sliced chorizo and sauté 8 min/120°C/speed 1.
- Add the paprika, tomato purée, bay leaf, salt and pepper and cook 3 min/100°C/speed 1.
- Add the tripe, chickpeas and broth and cook 50 min/100°C/reverse/spoon speed.
- Check that the chickpeas are tender and the sauce is thick.
- Let rest 5 min before serving.
Tips
- Canned chickpeas greatly reduce the cooking time.
- A touch of cumin accentuates the creole flavor.
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