Ingredients
- 2 cups chickpeas 2 8 oz. cans of chickpeas
- 5 oz. chunk of Serrano ham
- 1 5 ” ham bone
- 1 3 ” chunk of veal bone marrow
- 5 oz. 2-inch thick bacon chunks
- 1 large 10-inch chorizo cut into 4 inch pieces You can buy several types of chorizo’s and use them all together
- Morcilla blood sausage (optional)
- 1 onion
- 2 cloves of garlic
- 2 large carrots
- 2 potatoes
- Water enough to cover the ingredients and two inches over
- Olive oil
- Salt
- Paprika to taste
Instructions
- Allow garbanzo beans to sit in water overnight; drain excess water and set aside.
- Peel the garlic, onion, carrots and potatoes and set aside. Cook bones, chorizo and ham in a large pot in just enough water to cover. Add salt to taste.
- When the water begins to boil, remove the excess foam. After 45 minutes, add the chickpeas, garlic, onion and carrots, whole. Cover pot and simmer for 45 minutes to an hour. When you are about 20 minutes until the end of your cooking time, add the potatoes.
- I serve it at home as just one course. As a good Dominican, serve it with white rice and avocado pieces.
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