POTAJE DE GARBANZOS ANDALUZ

GARBANZOS                                                                                              1 KG.

TOMATE                                                                                                      2 UNID.

CEBOLLA                                                                                                      2 UNID.

PIMIENTO                                                                                                     2 UNID.

AJO                                                                                                                  1 CABEZA

CHORIZO                                                                                                        5 – 6 PIEZAS

SAL                                                                                                                          U.P.

PIMIENTA                                                                                                             U.P.

LAUREL                                                                                                               2 UNID.

AGUA                                                                                                                  2 L.

CLAVO                                                                                                                  2- 3 UNID.

ACEITE                                                                                                               125 ml.

ELABORACION

SE PREPARAN TODOS LOS INGREDIENTES BIEN LAVADOS, LAS HORTALIZAS  Y TROCEADAS A CUARTOS GRANDES.

LOS GARBANZOS REMOJADOS DE VÍSPERAS.

SE PONE UNA OLLA DE AGUA CON AL MENOS 2,5 L. DE AGUA CON TODOS LOS INGREDIENTES, DEJAMOS A FUEGO MEDIO AL MENOS 1 ½  HORA.

RECTIFICAR DE SAL Y SERVIR.