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Cadlo Gallego
Simon Walker, Chateau la Chaire

Ingredients

1lb of chickpeas (soaked overnight)
1lb smoked lardons of bacon
3 red peppers (roasted skinned and deseeded)
1lb finely diced Chorizo
1ld sweet onions (finely chopped)
2 large potatoes (cut into small cubes)
6 cloves garlic (finely chopped)
4 pts vegetable stock
1 tsp ground clove
1tsp ground paprika
4 bay leaves
1 bunch thyme
1 bunch sage
1 bunch parsley
salt and pepper
1 tin plum tomatoes

Method

1. Boil chickpeas in water until soft, drain and put to one side.

2. Put a little olive oil in a large pan add bacon, fry until brown, add Chorizo, onion, potato, garlic, chickpeas, herbs and spices.

3. In a food processor puree tomatoes and  peppers, pour into pan, add the stock, bring to the boil then simmer for 30  minutes, season with salt and pepper.

4. Ready to serve.

A thick soup from Northen Spain

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