Name: Pork ribs with stewed chickpeas
Prep time: 25 min
Cook time: 100 min
Cuisine: Italian
Ingredients: 300 g chick-peas, dried, boiled without salt, drained; 500 g pork chop; 1 carrot; 1 onion; 1 garlic; 1 1/2 tablespoon tomato paste; 1/2 glass wine; 1 sprig rosemary; 3 leaves sage; 1 chili pepper; Some vegetable broth; 3 tablespoons extra-virgin olive oil; Some salt

PORK RIBS WITH STEWED CHICKPEAS are a rustic dish, full-bodied and perfect to bring to the table in this winter period.
In Italy we use ribs a lot, they are prepared in many ways, perfectly in the oven, with sauce, in this case we accompany them with pasta, rigatoni, fettuccine, gnocchi or polenta.

This time I propose them in stew and as a main or main course, a tasty and appetizing dish with a unique flavor.

Excellent served with delicious bruschetta of homemade bread or au naturel, in this way it becomes a tasty
and warm comfort food to enjoy with family or friends and relatives.

Discover now the traditional Italian recipe that really agrees with everyone… here’s how to prepare it.

DifficultyMedium
CostMedium
Preparation time25 Minutes
Cooking time1 Hour 40 Minutes
Serving4
Cooking methodStove
CuisineItalian

Ingredients

300 g chick-peas, dried, boiled without salt, drained

500 g pork chop

1 carrot

1 onion

1 garlic

1¹/₂ tablespoon tomato paste

¹/₂ glass wine

1 sprig rosemary

3 leaves sage

1 chili pepper

Some vegetable broth

3 tablespoons extra-virgin olive oil

Some salt

Pork ribs with stewed chickpeas.. traditional Italian recipe that really agrees with everyone!

Pork ribs with stewed

Steps

1-For those using dried chickpeas, soak them the night before, then 12 hours. Drain the chickpeas and boil them in water for 45 minutes; for those using a pressure cooker, about 12-15 minutes.

2-In the meantime blanch the spikes, I always prefer to blanch them for 15 minutes to remove the first layer of fat. In this way you can eat them without guilt. After that, drain them and let them cool. For those who wish they can directly put them in the pot.

3-In a pot of earthenware or if you prefer the classic steel, add oil, onion, garlic, carrot, rosemary, sage and chilli, let it fry.

4-Add the boiled or raw ribs and fry for 5 minutes, then add the white wine and salt.
Add the chickpeas and tomato paste, stir and cook for another 15 minutes.

5-Pour 2 ladles of vegetable stock into the ribs, cover with a lid and cook over low heat for about 1-1/2 hours.
Check the ribs from time to time, if you notice they are drying out add more broth. Serve hot accompanied by slices of toast. Enjoy!