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I've never had the tinned stuff, only raciones from places, but always enjoyed it. I figured it was just cumin and paprika but did wonder if there was anything I might be missing. Cheers!
brokebroadbeat-
No worries!
Make sure you get nice soft chick peas... A trick to thicken the sauce (shouldn't be a problem if you use veal bones) is to boil a potato in the pot, take it out when it's cooked and mash it well before reintroducing it to the pot...
Callos is one of my faves, it's normally the first thing I eat when I get to my folks' place but I got caldo this time... No complaints here!
Pix when you've made it? I'll put a shot of my mum's up when she gets one going, that's only a day or two away I'm sure... 🙃
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The tinned stuff with the tripe and bits and pieces in? I don't use it...
It's only cumin and paprika anyway, the old skool recipe uses hot paprika... Easy to make, the key ingredients are veal bones for the stock...