Rancho Canario (a thick chicken noodle soup)
- ¼ kilogram of chopped meat
- ¼ kilogram of chopped chicken
- 100 g of chickpeas
- ¼ kilogram of potatoes
- ¼ kilogram of noodles
- 1 small onion
- 2 tomatoes
- 1 small pepper
- 3 cloves of garlic
- Olive oil
- One and a half litres of water
Fill a copper with water, add the meat and cook on a low heat for 15 minutes. Add the chicken and the chickpeas. Wash, peel and dice the onion, the tomatoes and the pepper. Add these ingredients to the copper with a little salt and cook on a medium heat for half and hour.
When the meat and the chickpeas are thoroughly cooked, added the chopped potatoes and the noodles. Using a pestle and mortar, crush the garlic, the cumin and the mint and add these ingredients to the copper. When the potatoes are cooked, remove the copper from the heat and allow it to settle for a few minutes. Serve warm.