Ingredients to make Morcilla patatera with chickpeas:
- 4 good pieces of potato black pudding
- a teaspoon of paprika from La Vera
- a ham bone
- 500 grams of chickpeas
- 1 medium onion
- oil
- Salt
How to make Morcilla patatera with chickpeas:
- Soak the chickpeas and the bone from the day before, put the chickpeas to boil in the pot with the boiling water with the bone for 15 minutes with the two rings out.
- I cook the blood sausage separately to remove fat. About 10 minutes.
- Put the pan on the fire with the oil and the finely chopped onion. When it is already poached, remove the pan from the heat and add the paprika.
- If the chickpeas are already cooked, if they have a lot of broth, remove them and add the oil with onion and paprika, rectify the salt why we have not put it to cook, add the pieces of blood sausage and cook for 5 minutes.
