Hello, I am Laura. Today, we’re going to prepare tripe and chickpea stew recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Tripe and Chickpea Stew Recipe
Tripe and Chickpea Stew is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Tripe and Chickpea Stew is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few components. You can have tripe and chickpea stew using 17 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tripe and Chickpea Stew:
- Prepare to taste Olive oil
- Take 1 medium onion, diced
- Make ready 2 garlic cloves, chopped
- Get 1 bay leaf
- Get 150 g chorizo, sliced
- Take 2 ripe tomatoes, peeled and diced
- Prepare 1 tbsp tomato puree
- Take 1 carrot, peeled and sliced
- Make ready 1/2 cup
- Prepare as needed Water,
- Get 1 tin chickpeas
- Take 250 g honeycomb tripe
- Take to taste Salt
- Prepare to taste Ground black pepper
- Make ready to taste Piri-Piri/chilli
- Prepare Small handful of fresh parsley, chopped
- Prepare to taste Lemon juice
Steps to make Tripe and Chickpea Stew:
- Heat the olive oil over medium heat. Add the sliced chorizo and fry for a few minutes until the olive oil has absorbed the flavour. Remove the chorizo and set aside.
- Add in the onion and bay leaf to the olive oil. Fry for 1-2 minutes or until translucent.
- Add in the garlic and fry for about a minute or until fragrant (avoid burning the garlic).
- Add the chopped tomatoes and tomato puree. Fry for another 3-4 minutes. Then add the and allow it to simmer for 1-2 minutes or until it evaporates
- Add the carrots and chickpea tin including liquid. Stir occasionally. Cook until the carrots are soft. Add water if it starts to become too dry.
- Add the tripe, salt, pepper and piri-piri to the saucepan and cook for another 10 minutes. Note: The tripe I brought was already cooked so I added it in almost at the end.
- Two minutes before removing from the heat add the chopped parsley and chorizo.
- Plate and sprinkle with lemon juice if using.
So that is going to wrap this up for this special dish tripe and chickpea stew recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
