Spare Ribs and Chickpeas

SOMETHING ELSE?

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

Ingredients

  • 4 cups pre-soaked chickpeas
  • 1 meat cube
  • 2 glasses water
  • 1 chopped onion
  • 2 Tablespoonful olive oil
  • 600 grs spare ribs
  • 2 diced potatoes
  • 1 glass red wine
  • 1 Ñoras (dried Red Pepper)
  • 1 teaspoon paprika
  • Salt

Method

1, In a pressure cooker, place chickpeas, cube and water. In a frying pan heat the oil and seal the spare ribs. Once done transfer to pressure cooker with the chickpeas and cook until tender.

2, In the meantime sauté the onions and the flesh of the Ñora. Add the wine stir and cook for a couple of minutes before adding the paprika.

3, Once the chickpeas etc are ready add to the onion sauce , cook for a while to help thicken the sauce. Salt to taste.

Recipe by Rosemarie Mañasco


Spare ribs and Chickpeas

5 from 1 vote
Fall-off-the-bone tender ribs
Total Time40 mins
Course: Main Course
Cuisine: Gibraltar
Author: Mama Lotties

Ingredients

  • 4 cups presoaked chickpeas
  • 1 meat cube
  • 2 glasses water
  • 1 chopped onion
  • 2 Tablespoonful olive oil
  • 600 grs spare ribs
  • 2 diced potatoes
  • 1 glass red wine
  • 1 Ñoras dried Red Pepper
  • 1 teaspoon paprika
  • Salt

Instructions

  • In a pressure cooker, place chickpeas, cube and water. In a frying pan heat the oil and seal the spare ribs. Once done transfer to pressure cooker with the chickpeas and cook until tender.
  • In the meantime sauté the onions and the flesh of the Ñora. Add the wine stir and cook for a couple of minutes before adding the paprika.
  • Once the chickpeas etc are ready add to the onion sauce , cook for a while to help thicken the sauce. Salt to taste.
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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar
Holland and Barrett Gibraltar

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