Spare ribs and chickpeas in tomato sauce
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Serves:     people
Notes from Anna
  • 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.


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  1. Rinse the ribs under running water and place in a saucepan large enough to take them in one layer.
  2. 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.
  3. Meanwhile, peel and bash the garlic. Crush the fennel seeds in a pestle and mortar.
  4. Remove the ribs from the pan and clean the pan.
  5. 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.
  6. Return the ribs to the pan and cook for a few minutes, turning them over frequently.
  7. 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.
  8. Cover the pan with a lid, turn the heat down to low and cook for 45 minutes.
  9. Drain the chickpeas and rinse under running water. Add them to the ribs and stir well to mix.
  10. 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.
  11. Remove any trace of the garlic clove and serve.

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