If you like small ones or calluses with chickpeas and sausage so typical of Spanish cuisine you can not miss this easy and practical recipe that we propose in recipes. It is a dish of chickpeas with calluses with sausage and black pudding (although the latter is optional) super tasty, so much, that you will not be able to resist wetting bread and sucking your fingers, so get ready!
| 🚻 6 Diners | 🕘 24h | 🍵 Difness Low | 🤯 |
| Ingredients to make calluses with chickpeas and sausage: |
| 400 g of dried chickpeas 2 kilos of calluses (guts) 1 laurel leaf 2 carries 1 onion 1 leek 2 cloves of garlic salt 500 g of chorizo 500 g of black pudding (optional) Para the calluses sauce :: 1 tomato 2 peppers choriceros 1 onion and average 1 carrot 1 jet of oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make calluses with chickpeas and sausage:
1. Lets cook the chickpeas in a traditional way. That is, we soak the chickpeas the previous day in warm water with a handful of fat salt. The next day we wash them well and put them with hot water in a pot.
2. To cook the chickpeas we add a carrot, a garlic clove, a leek, half onion, a splash of oil, a little salt and let the necessary time cook (approximately 40 minutes in the pressure cooker or about 2 hours over low heat in the casserole).
3. Once cooked, remove all the vegetables from cooking and reserve the chickpeas apart.
Trick: If you do not want to complicate or save time you can prepare the calluses with already cooked boat chickpeas.
4. The calluses are prepared on the eve of preparing this recipe. To do this, cut them into more or less equal pieces and wash them changing the water several times.
5. The next day, we wash them very well in water with vinegar, then clarify them with cold water and cook the calluses in a pot.
6. We add a little salt, a bay leaf, a carrot, an onion, two garlic cloves and whole black pudding, and let the calluses cook.
7. Meanwhile we make the sauce for chickpeas with prepared calluses: first we put a large casserole to the fire with oil.
8. We cut the saneal sausage and fry them well in that oil to release all your juice and chickpeas calls have all the flavor of the chorizo.
9. Once fried, take out the sausage and reserve them for later. Then we add two cloves of garlic, an onion and a half, a tomato, two choriceros peppers and a carrot, all well chopped, and let it become slowly in the casserole.
Trick: You can use 1 or 2 tablespoons of choricero pepper meat that already comes in paste -shaped boats instead of choriceros peppers.
10. At the last moment, we put a teaspoon of flour and mix it well. Then we pass through the Pasapurés this sauce and pour it into a casserole where we will then add the calluses, the chickpeas and the chorizo.
11. When we have the calluses cooked, we remove the vegetables, drain them and add them to the casserole with the sauce together with the sausage slices, letting the whole set cook for about 15 or 20 minutes over medium-low heat.
12. Add the chickpeas to the calluses with sausage and let all another 5-10 minutes cook.
13. Subsequently, when the meat is already at its point, cut the sliced ​​black pudding and serve the calluses with chickpeas and sausage accompanied by a few slices of bread because surely all diners will want to wet their delicious sauce.
