Soak chickpeas in cold water for one night.
Peel onions and chop coarsely.
Peel and finely chop the garlic.
Clean and dice bell bell pepper, tomatoes and chilies. Boil beef with cold tap water and let it boil gently over low heat, skim, add saffron and cumin.
Rinse carrots, beans, potatoes and parsley. Cut potatoes into cubes, carrots into slices and finely chop parsley. Heat the olive oil in a frying pan, sauté the bell pepper, onion, tomato and chili for a few minutes and then add to the bouillon and simmer for 1 hour.
on low heat.
Add the beans, cured pork, potatoes, carrots and chickpeas to the broth and simmer for another 25-30 minutes.
Finally, let the hard sausage simmer in the broth for a few minutes – offer with parsley.
Our tip: Use a new type of beans for a change!
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