Ingredients for 4 servings

Cooking

• 400 g beef cut in cubes, clean (whatever has too much fat you can boil separately to get the juice)
• 240 g chickpeas (either bought dry and put in water 8 h before, or bought canned. Drain the can very well. Both options are good)
• 200 g cabbage (col, in Spanish)
• 200 g pumpkin
• 100 g green beans
• 4 potatoes
• 2 carrots
• 2 tomatoes (ripe)
• 1 onion
• 1 cob of corn (can be sweet corn)
• An entire head of garlic
• Tsp of sweet paprika
• Salt

Serving

• High quality olive oil
• Wine-derived vinegar

Utensils

<

>

Pressure cooker

Hand blender

Steps

1. Pressure cook the meat with water and a bit of salt for 30'. I separate the fat from the lean parts, and cook the first ones on a separate pot with some water and salt to extract the juice before discarding them.
2. Meanwhile, prepare the chickpeas, wash the cabbage (leave it whole), the beans in half, cut the pumpkin in blocks, the potatoes in big chunks, the carrots longitudinally, the tomatoes in two, the onion in two, wash the cob and remove the outer papery skin from the head of garlic.
3. Open the pot, put everything in (pumpkin and potatoes last to avoid mashing them), cover with water, add some more salt and a teaspoon of paprika. It shouldn't taste salty by any means, though.
4. Take some juice out and blend it with a piece of carrot (to give the potatoes color). Add it back in, seal and leave for 20'.
5. I personally now take out the head of garlic, onion and cabbage as they are there for flavor only. Some eat the cabbage.
6. You have to fish now the food that you want: Everything but the tomato. Don't worry, it will be used to make sopa de puchero the days after.

Variations