Calf’s feet with chickpeas

Directions

1. Soak the chickpeas in a large bowl of water over night.

2. The following day, drain the chickpeas and set aside.

3. Heat a little oil in flame-proof casserole or large cooking pot.

4. Add the tomatoes and hot chilli paste and fry for about 4 minutes or until the onions are soft.

5. Add the calf’s feet and fry for a few minutes then stir in the crushed tomatoes.

6. Pour over 2l water, bring to a boil, reduce to a simmer, cover and cook for about 3 hours, or until the calf feet are very tender.

7. Remove the calf feet and strip the meat from the bones.

8. Return the meat to the pot, bring to a boil and cook, uncovered, for about 20 minutes or until the sauce has thickened.

9. Serve hot, accompanied by rice.

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