LANGUAGE OF VEAL WITH CHICK PEAS

PREPARATION :

1- How to prepare and peel the tongue of veal.
2- Dip the chickpeas in water for 2 hours and remove them from their skin.
3- Soak the dried chickpeas in water for 4 hours to rehydrate and drain.
4- In a pot, put the chickpeas, the pieces of meat, the bunch of herbs, the garlic, the spices, the oil, the tomato and the tomato paste.
5- Wet with the broth and cover the pot.
6- To boil, lower the heat and simmer all the ingredients until cooking the chickpeas and reducing the sauce.
7- 2 minutes before removing the pot from the heat, add the minced herbs.
8- Put the pieces of veal tongue with the chickpeas in a preheated dish and top with sauce.
9- Serve the dish very hot.

INGREDIENTS :

500 g of ready-to-use veal tongue cut into pieces
250 g chickpeas
1 tomato peeled, seeded and quartered
2 cloves garlic minced
1 C. tomato paste
1 C. turmeric
1/2 c. pepper
1/2 c. ginger
1 C. cumin
1 C. sweet pepper
Salt
4 c. tablespoon of olive oil
1 small bunch of parsley and coriander
75 cl of veal tongue broth
Parsley leaves and coriander minced

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