Chickpea soup and ribs
Instructions
The first step is to find the dried chickpeas: put them in cold water with a handful of baking soda and leave them overnight.
After soaking, drain and place in a deep pot containing from three to four liters of water and start cooking.
Meanwhile take a fried with onions, celery, carrot, Rosemary and a little olive oil.
If that is the case, occasionally skim with the skimmer the pot of chickpeas.
After almost two hours of boiling, add the chickpeas, the sauce, whole and peeled potatoes, the pork ribs long about 8-10 inches and finally the concentrated tomato sauce.
Cook for another couple of hours, however up to complete cooking the chickpeas.
Before serving the soup hot, mash the potatoes with a fork and spoon and season with salt.
Suggested wine: Barbera d'Alba.
Ingredients and dosing for 6 persons
- 600 g of dried chickpeas
- 700 g of pork ribs
- 4 potatoes
- 2 onions
- 1 costa of celery
- 1 carrot
- 1 sprig of rosemary
- 1 tablespoon of tomato paste
- Salt
- For the sauce:
- Olive oil extra virgin