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Recipes || Ropa Vieja

To be completely honest, I don’t know much about the Spanish island of Lanzarote, but when Thomas Cook Airlines invited me to participate in their Volcanic Rock Cook-Off, a cooking challenge, there was no way I was going to refuse. When I picture Lanzarote, I think sandy beaches, lots of fresh fish, a fair few local vineyards and food that holds up well in hot temperatures. 

After doing some research on traditional dishes of Lanzarote, I settled on making Ropa Vieja. One of the reasons why I chose it, besides it sounding delicious, was the fact that its name means “old clothes” in Spanish. 

served on volanic rock

Ropa Vieja
Print
5237 calories
536 g
875 g
121 g
422 g
33 g
3709 g
1696 g
82 g
0 g
67 g
Nutrition Facts
Serving Size
3709g
Amount Per Serving
Calories 5237
Calories from Fat 1073
% Daily Value *
Total Fat 121g
187%
Saturated Fat 33g
167%
Trans Fat 0g
Polyunsaturated Fat 25g
Monounsaturated Fat 42g
Cholesterol 875mg
292%
Sodium 1696mg
71%
Total Carbohydrates 536g
179%
Dietary Fiber 112g
449%
Sugars 82g
Protein 422g
Vitamin A
177%
Vitamin C
463%
Calcium
104%
Iron
403%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 kg of chickpeas
  2. 1/2 kg of beef
  3. 1/2 kg of chicken
  4. 1 kg of potatoes
  5. 3 cloves of garlic, minced
  6. 1 onion, chopped
  7. 2 tomatoes, chopped
  8. 1 red bell pepper, chopped
  9. 2 cups of dry white wine
  10. 1 cup of chicken broth
  11. 2 teaspoons of paprika
  12. 4 springs of thyme
  13. 2 bay leaves
  14. 1/2 teaspoon of cloves
  15. salt and pepper to taste
  16. olive oil
Instructions
  1. Soak chickpeas in water overnight.
  2. In a large pot, bring water to a boil. Salt the water and add in the chickpeas, chicken and beef. Cook for 25 minutes and then remove from the water. Shred the meat.
  3. Fry your meat and chickpeas on a volcanic slab for an authentic Lanzorate taste (or in a normal pan). Set your meat and chickpeas aside.
  4. Start boiling your potatoes until soft.
  5. In a large pan, saute your onions, garlic, tomatoes and pepper for several minutes. Once the onions are transparent, add in your broth, wine and spices. Then add in the chickpeas and meat. Stir and simmer.
  6. While your main dish is simmering, fry up your potatoes. Once your potatoes are fried, add them into your main dish and serve. Salt and pepper to taste.
Adapted from Thomas Cook
beta
calories
5237
fat
121g
protein
422g
carbs
536g
more
Adapted from Thomas Cook
Rhyme & Ribbons http://rhymeandribbons.com/

shredded chicken
volanic rock
Searing meat on a volcanic rock slab- there’s a first time for everything! 
stewingchickpeasservings
ropa viejathomas cook lanzorate
***This recipe was written in collaboration with Thomas Cook. Take a look at their travel blog for some other great ideas!*** 

Have you been to the Canary Islands? What’s your favourite dish?

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