1 Glass of White Wine
500 g Chickpeas
250 g Pasta Noodles
Various Pork Meats (Ribs, Loin, Bacon, Pezinhos, Ear)
1 Pack of EXTRA SAUSAGE PROBAR
1 Pack of BLACK PUDDING PROBAR
1 Pack of FLOUR SAUSAGE PROBAR
Olive oil, Garlic, Pulp Tomato, Pepper, Bay leaf, Piri-Piri, Parsley, Salt and Pepper q.b.
Leave the meats seasoned in salt from one day to the next. Start the preparation of this dish by removing the excess salt from the meats. Put to them to cook in a pan with water. When they are cooked remove them to a container and let them cool. Reserve the water. At the same time cook the Chickpeas. In a pan put some olive oil. Refuge the onion, together with the tomato pulp, garlic, bay leaf and parsley. When everything is well refuged, add the white wine and let it simmer. Add the meat cut into pieces, the EXTRA SAUSAGE PROBAR to the slices, the chili bell pepper cut small, the piri-piri, the pepper and involve everything. Add the cooking water to the previous preparation so that it does not dry out. Let it boil a little more. Add the carrots and the cabbage. When these are almost cooked add the Pasta Noodles. Let it boil and when the pasta is almost ready add the Chickpeas, the BLACK PUDDING PROBAR and the FLOUR SAUSAGE PROBAR. Check the seasoning and let it boil just a little more.