Rancho Canario

Ingredients:

1/2 kg of chickpeas
1/4 lb of beef
1/4 lb of chicken
100 g of thick noodles
1/2 kg of potatoes
1 head of garlic
1 onion
1 tomato
2 springs of parsley
1 teaspoon of paprika
1 cup of oil
1 cup of white wine
Saffron
Thyme
Bay leaf
Salt
Water

Procedure:

Leave the chickpeas to soak overnight to soften.
The next day, wash and place in a pot with the meat and two liters of water to boil. Let it cook for at least an hour and have
unopened.
Meanwhile, make a frying mixture with the oil, onion, garlic and tomatoes, adding the paprika.
Once the chickpeas and meat are cooked, add fried sliced potatoes, salt, saffron, thyme, bay leaf and white wine, leaving the fire about ten minutes.
Finally, when the potatoes are almost cooked, the noodles are added and allowed another five minutes.

Thanks to Sergio Alvarez for this recipe.