Chickpea and cardoon stew with pig's trotter (potaje with cardoon)

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Method

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1. Clean the cardoon stalks, cut into domino-sized pieces and pre-boil in lightly salted water until they begin to soften.
2. In a pot, cook the soaked chickpeas together with the cut-up pig's trotter until tender (about 1.5-2 hours, or about 40 minutes in a pressure cooker). ⏱ Timer: 1.5 h
3. Meanwhile, fry the onion, tomato and paprika, then purée in a food processor.
4. Add the drained cardoon, the puréed base and the diced potatoes to the chickpeas and keep cooking together until the potatoes and cardoon are tender.
5. Serve hot with a little of the cooking liquid.

Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Potaje con hojas de cardo (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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