Preparation

The chickpeas are soaked the night before to soften them.
The next day, they are washed and placed in a cauldron with the meat and two liters of water previously heated and left on the fire to cook for at least one hour and without uncovering.
Meanwhile, fry the oil, onion, garlic and tomato, finally adding the paprika.
Once the chickpeas and the meat have been cooked, the frying, the chopped potatoes, the salt, the saffron, the thyme, the bay leaf and the white wine are added, leaving it to the fire for about ten minutes.
Finally, when the potatoes are almost cooked, add the noodles and leave for another five minutes.

Ingredients

  • 1/2 kg of chickpeas
  • 1/4 kg of beef
  • 1/4 kg of chicken
  • 100 gr thick noodles
  • ½ kg of potatoes
  • 1 head of garlic
  • 1 onion
  • 1 tomato
  • 2 sprigs of parsley
  • 1 teaspoon of paprika
  • 1 cup of oil
  • 1 cup of white wine
  • saffron
  • thyme
  • laurel
  • salt and water.