Rioja-style chickpeas, video recipe

Once again we return to traditional dishes. This time it is the turn of the chickpea stew typical of northern Spain, more specifically La Rioja. It is prepared with a base of vegetables, bacon, chorizo ​​and chickpeas, that is, typical ingredients from the area. Like all stews, it is advisable to let it rest for a few hours or even overnight so that it is tastier.

• 400 g chickpeas
• 1 onion
• 200 g bell pepper
• 1 c/c tomato concentrate
• 100 g of bacon
• 100 grams of chorizo
• Saffron
• 500 ml of meat or vegetable broth.

1. The night before, soak the chickpeas twice their volume in water.
2. Peel and cut the onion as thinly as possible and chop the bell pepper into small pieces.
3. In a pressure cooker with olive oil, add the onion and pepper. Sauté over low heat until the onion is translucent. Add the tomato concentrate and continue stirring.
4. Meanwhile, cut the bacon into strips and the chorizo ​​into cubes. Add to the sauce and stir so that the flavors mix.
5. Finally, add the drained chickpeas and cover with meat or vegetable broth. Close the pressure cooker and count 30 minutes from when it reaches pressure.
6. Once ready, carefully open the pressure cooker once the pressure has gone and serve (or rest).