Roast belly pork on a bed of Spanish delights!
pigeon cottage
pigeon cottage
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Ingredients

  • 400 g tin of chopped tomatoes
  • 1 tablespoon of sherry vinegar
  • 1 tablespoon of light olive oil
  • 1 tablespoon of Pimentón (Spanish paprika)
  • 2 cloves of garlic, peeled and crushed
  • 1 onion, peeled and finely sliced
  • 100 g chorizo (the firm, whole salami kind), chopped into chunks
  • 2 red peppers, deseeded and chopped into large chunks
  • 1 tin of chickpeas (or the dried ones, soaked overnight and then cooked until tender)
  • 5 minutes Add the Pimentón, the tomatoes and sherry vinegar and simmer for another
  • 5 minutes Add the chickpeas and red peppers
  • 20 minutes and then turn the heat down to
  • 180 C and cook for another
  • 2 hours After an hour, you can use the spare oven shelf to cook potatoes to go with it – I just roasted whole Charlotte potatoes in garlic butter and a couple of teaspoons of oil to prevent the butter from burning.

Instructions

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