Rancho Canario

(Canary Rancho)


  • 1/2 Kg. of chickpeas
  • 1/4 Kg. of beef
  • 1/4 Kg. of chicken
  • 100 gr. of thick noodles
  • 1/2 Kg. of potatoes
  • 1 bulb of garlic
  • 1 onion
  • 1 tomato
  • 2 sprigs of parsley
  • 1 teaspoon of paprika
  • 1 small cup of oil
  • 1 small cup of white wine
  • saffron
  • thyme
  • bay leaf
  • salt
  • water


  1. Leave the chickpeas to soak and soften overnight.
  2. The next day, wash them and put them with the meat in a pot with two litres of hot water. Put it on to heat at least an hour without taking the lid off the pot.
  3. Meanwhile, make a frying base by frying the oil, onion, garlic and tomato, and finally the paprika.
  4. Once the meat and the chickpeas are cooked, add the frying base along with the diced potatoes, salt, saffron, thyme, bay leaf and the white wine, leaving it on to heat for around ten minutes.
  5. And finally, when the potatoes are almost cooked, add the noodles and leave it to cook through for a further five minutes.

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