Plate, Kidney Beans and Chickpeas Pot Roast
February 16, 2009
Ingredients:
- 100 grams red kidney beans
- 100 grams chickpeas
Soak chickpeas and red kidney beans in cold water for the night.
Ingredients:
- Plate cut to big chunks
- 1 large onion
- 5 whole garlic cloves
- 1 potato
- 2 teaspoons cumin
- 1 rosemary
- 2 peeled tomatoes
- 1 chili
- paprika
- oil
- salt
- fresh chopped parsley leaves
Rinse and drain soaked beans and chickpeas. Boil a few cups of water.
Heat some oil in a pot with a thick bottom. Fry the meat until brown with chopped chili, garlic, cumin, paprika, garlic cloves and rosemary.While frying meat, peel and coarsely chop the potato, tomatoes and the onion. Add the vegetables to the pot when the meat is brown. Also add the beans and the chickpeas. Mix everything and add water to cover all.
Slow cook the roast for 2-3 hour, partially covered. When almost done, add salt and extra seasoning if needed. If you see that you end up with almost no liquid, add some boiling water. If you end up with too much water and not thick enough sauce open the lid and let the water to evaporate.
Slow cook the roast for 2-3 hour, partially covered. When almost done, add salt and extra seasoning if needed. If you see that you end up with almost no liquid, add some boiling water. If you end up with too much water and not thick enough sauce open the lid and let the water to evaporate.
Garnish with some more rosemary and chopped parsley leaves.
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