- In a large pot, put the chickpeas, which have been soaked overnight, the beef and the ribs. And fill the whole pot with water until it is almost 2 fingers deep.
- Add salt and cook for approximately 30 minutes.
- Now it is the turn of the chicken and the corn cobs, which we will have previously cut into 4 pieces and cook for another 20 minutes.
- Then we add the beans and carrots, cut into not too small pieces, and cook for 5 minutes.
- Add the peeled and previously chopped potatoes, not cut, but broken. We will do this by cutting up to half of the potato and then breaking it up. This will make a more compact broth. Do the same with the sweet potato and cook for another 5 minutes.
- Finally, add the courgettes and pumpkin, cut into not too small pieces, and cook for 20 minutes.
- We make sure everything is cooked and strain the broth to serve the vegetables and meat separately.
- We use olive oil and vinegar to dress our dishes as the finish is delicious.
Canarian stew is one of those recipes that is ideal for any time of the year and with a few cheap ingredients we will have a spectacular result in a very simple way.
