Ingredients
- 250 g chickpeas
- 800 ml water
- 300 g firm potatoes
- 1 tbs olive oil
- 100 g chorizo (spanish salami flavored with paprika), one piece
- 1 onions
- 1 clove of garlic
- 3 stalks parsley
- 1 tbs ground spicy paprika or AMC Intenso
Preparation
1. Soak chickpeas in water overnight.
2. Peel the potatoes, cut into cubes and mix with the olive oil. Peel the chorizo and slice it into discs. Peel and mince the onion and garlic. Remove the parsley leaves from the stems and chop finely.
3. Add the onion and garlic to the pot. Heat the pot on highest level up to the roasting window, switch to a low level, add the diced potatoes and roast.
4. Add the chickpeas together with the soaking water, chorizo and paprika. Mix everything together well. Cover with the Secuquick softline and close the lid.
5. Heat the pot on highest level up to the turbo window, switch to a low level, and cook for about 6 minutes in the turbo area.
6. After cooking is finished, place the Secuquick in an inverted lid and allow it to depressurize by itself.
7. Remove Secuquick, stir well and add parsley.
This recipe has been tested and approved by AMC.
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