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90 |
Serves: people |

- Pre-cooking the ribs in simmering water will remove the outer layer of fat, although you can skip step 1 if you want to speed things up.
- This is a really easy recipe. Just leave the ribs simmering away while you get on with something else.
INGREDIENTS
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INSTRUCTIONS
- Rinse the ribs under running water and place in a saucepan large enough to take them in one layer.
- Fill the pan with water, add ½ teaspoon of sea salt, cover with a lid and bring to the boil. Turn the heat down to a simmer and continue cooking for 25 minutes.
- Meanwhile, peel and bash the garlic. Crush the fennel seeds in a pestle and mortar.
- Remove the ribs from the pan and clean the pan.
- Pour the olive oil into the saucepan. Add the garlic and fennel seeds and cook for a few minutes until the garlic clove turns a golden brown.
- Return the ribs to the pan and cook for a few minutes, turning them over frequently.
- Pour in the wine and let it bubble for a minute or two. Add the tinned tomatoes and sprinkle with salt and the chilli flakes.
- Cover the pan with a lid, turn the heat down to low and cook for 45 minutes.
- Drain the chickpeas and rinse under running water. Add them to the ribs and stir well to mix.
- Cover the pan again and continue cooking for another 20 minutes, stirring occasionally. Add a small amount of hot water if the sauce appears to be reducing too much.
- Remove any trace of the garlic clove and serve.
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