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Old clothes


1/2 kg of chickpeas, ½ kg of beef, ½ kg of chicken meat, 1 kg of potatoes, 3 cloves of garlic, 1 pepper, 1 onion, 1 tomato, 1 cup of white wine, 1 cup of water or broth, paprika, pepper, thyme, bay leaf, cloves, salt and oil.



1. The chickpeas are soaked the night before to soften them.

2. The next day, they are washed and put in a cauldron with the meat, salt and water.

3. Once cooked, drain everything and crumble the meat.

Then the meat and chickpeas are fried until crisp, and set aside.

4. A separate fry is made with the oil, onion, pepper, peeled tomato and garlic, all previously chopped and pepper and cloves are added.

5. Once the frying is done, add the paprika, the wine, the thyme, the bay leaf and a cup of broth.

6. Subsequently, the meat and chickpeas are added and left on the fire for a few minutes.

7. Finally, fry the diced potatoes and mix everything.


Vegetables such as carrots or beans can also be added to this dish.


Chickpeas and leftover meat from the pot are usually used to make this dish.


It was born as a recipe to take advantage of the remains of the pot, but today it has its own place in the popular recipe book. Take advantage of when the meat is hot to shred it easily, if it cools it will cost more.

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