Pig’s Ear with Chickpeas from Aragón | GARBANZOS CON OREJA
Course: MainServings
2
peopleCooking time
2
hoursSavor the rich and authentic flavors of Aragón with this traditional Spanish recipe, Pig’s Ear with Chickpeas. Perfect for those seeking a hearty and rustic meal, this dish combines tender pigs ear with the creaminess of chickpeas, spiced with smoky pimentón and enriched with cured ham and chorizo. Immerse yourself in Spanish cuisine with this comforting and robust one-pot wonder that’s sure to satiate any appetite.
Ingredients
- Pig’s Ear with Chickpeas
250g chickpeas (soaked in cold water for 12 hours)
1 pig’s ear
salt
1 bay leaf
100g cured ham
100g chorizo
1 onion
3 cloves of garlic
50 ml tomato purée
a pinch of mild pimentón/paprika
Peppercorns
a teaspoon of flour
olive oil
Directions
- Pig’s Ear with Chickpeas
- In a large pot of boiling water, cook the pig’s ear for one hour with a pinch of salt and a bay leaf.
- Add in the chickpeas and cook for a further hour or until soft.
- Dice the ham and chorizo and finely chop the garlic and onion. In a pan with some olive oil, soften the onion for a few minutes and then add the garlic, seasoning with some salt.
- Once the onion has reduced and gained color, add in the chorizo, ham, and chopped pig’s ear. Continue cooking for a further couple of minutes. Add pimentón powder and, optionally, a small piece of chili.
- Add in the tomato purée and stir, continuing to cook until fairly dry. Season with salt and pepper.
- Sprinkle over the flour and stir, then pour in some wine (quantity not specified in the original recipe, so use your judgment; likely about 100ml) and reduce by half. Add in the chickpeas and just enough of the cooking liquid from the chickpeas to barely cover. Cook gently for a final 10 minutes.
