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Rice, beef and garbanzo broth

Name: Rice, beef and garbanzo broth
Total time: 14 h 30 min
Yield: 4
Cuisine: European, Spanish
Ingredients: 1.25 cups dried chickpeas; 28 ozs Beef shoulder (cut into four pieces); 2 Tbsps olive oil; 2 onions (cut into wedges); 2 cloves garlic cloves (sliced); 0.875 cup dry white wine; 3.5 cups Meat stock; 2 sprigs oregano; 2 sprigs parsley; 1 bay leaf; 1.25 cups chickpeas (tinned, drained); 0.875 cup short grain rice; 1.5 cups Green beans (chopped); 2 Tbsps sherry; ground allspice

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Difficulty:

easy

Preparation:

20 min.

Preparation

ready in 14 hrs 30 mins

Ingredients

for

servings

Ingredients: 1 ¼ cups dried chickpeas; 28 ozs Beef shoulder (cut into four pieces); 2 Tbsps olive oil; 2 onions (cut into wedges); 2 cloves garlic cloves (sliced); ⅞ cup dry white wine; 3 ½ cups Meat stock; 2 sprigs oregano; 2 sprigs parsley; 1 bay leaf; 1 ¼ cups chickpeas (tinned, drained); ⅞ cup short grain rice; 1 ½ cups Green beans (chopped); 2 Tbsps sherry; ground allspice

How healthy are the main ingredients?

Green beans chickpeas olive oil garlic clove oregano parsley

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Preparation steps

Soak the chickpeas in water overnight.

Season the meat with salt and ground black pepper and fry in hot oil on all sides. Remove from the pan and fry the onion and garlic for a few minutes. Deglaze with the wine and the stock.

Tie the oregano, parsley and bay leaf together in a bouquet, add to the pot and simmer for around 2 hours. Add more stock if necessary.

Add the tinned chickpeas for the final 45 minutes of cooking time and the rice for the last 25 minutes. Stir in the beans during the last 10 minutes.

Remove the bouquet of herbs and season to taste with sherry, salt, ground black pepper and allspice.

Rice, beef and garbanzo broth

Ingredients

Preparation steps

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