Canary Island rancho

Ingredients

Ingredients for 6 people: 2l of light stock or water 1 small cup of olive oil 200g of white onion 75g of red pepper 400g of large potatoes 100g of red cooking chorizo 200g of peeled ripe tomatoes 200g of peeled pumpkin 200g of desalted pork ribs 200g of clean beef 100g of large noodles 200g of chickpeas soaked since the previous day salt and pepper For the paste: 1 clove of garlic some sprigs of fresh parsley 5 strands of saffron

Preparation

Gently cook the onion and the pepper in a frying pan with a little oil. Then add the ripe tomatoes, the pumpkin and the roughly chopped potatoes. Afterwards, put everything aside. Put the meat on to cook with plenty of cold water. Add the chickpeas and let everything boil, removing the scum from the stock several times at the beginning of cooking. After 15 minutes, add the chorizo and the ribs and, when these are tender, remove the stock and put it into a dish. Add the large noodles to the stock to prepare the soup; lower the heat and add the paste and the cooked ingredients.

Presentation

Allow to rest before serving.