CHEEK WITH CHICKPEAS

Main courses

CHEEK WITH CHICKPEAS

Considered an unrefined cut, cheek is a very tasty meat and has a very high nutritional value. It consists of muscle tissue and contains more than 20% protein. It is also rich in iron and does not contain much fat. Being rich in collagen, it requires a long cooking time for a better digestibility.

Serves 4 people


  • 600 grams of beef cheek
  • 350 grams of onions
  • 350 grams of chickpeas
  • 500 ml of broth
  • 2 tablespoons of tomato paste
  • 1 glass of white wine
  • 5-6 tablespoons extra virgin olive oil




Cut the cheek in chunks and put them in a pot. Cut the onions into 4 large pieces and add them to the meat, then add olive oil and saute over high heat for 10 minutes.
Pour in the white wine (at room temperature) and continue cooking for a few minutes until the gravy thickens. Add the boiled chickpeas and the tomato paste (which has to be diluted separately with 2 ladles of broth).
Add enough broth to cover the meat and cook for an hour and a half. When the meat is almost cooked, taste for salt and before serving add the chopped parsley and freshly ground black pepper.


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