- 500 grams of peas
- 7 cups of water
- 2 chorizos cut into medium pieces
- 100 grams of bacon, diced
- 1 ham bone or a pork knuckle
- 1 onion
- 5 cloves of garlic
- 3 tablespoons of ketchup
- 1 bay leaf
- 2 potatoes
- 1 piece of pumpkin
- 3 tablespoons of oil (preferably extra virgin olive oil)
- 1 teaspoon of paprika
- ½ teaspoon of ground cumin
- Salt and pepper to taste
For this recipe, the first thing to consider is what type of peas you will use, as this determines whether or not you need to soak them. If you buy peas with skin, for example, you should soak them for at least two hours beforehand. However, if you purchase peeled peas, this step is not necessary since they soften very quickly.
Place them in the pressure cooker with 7 cups of water. Allow them to come to a boil and use a ladle to remove any foam that forms on the surface.
Add the bay leaf, the pork knuckle, the bacon, and the chorizo. Cover the pot and apply pressure over medium heat for 20 minutes.
While the peas are softening, peel and cut the squash and potatoes into cubes. Try to ensure that the pieces are of a similar size, as this will allow them to soften at the same time.
In the pan, prepare a sauté with the oil, crushed garlic, cumin, paprika, chili, and chopped onion. When the onion becomes translucent, add the tomato, mix well, and remove from heat.
Check that the peas are soft and have enough broth. Add the sautéed mixture and the chopped root vegetables. At this point, depending on the consistency of the peas, you should decide whether to continue cooking under pressure for another 10 to 15 minutes or simply let it simmer uncovered until the root vegetables are cooked and all the ingredients absorb the flavor of the sautéed mixture.
If the peas are soft, stir the bottom frequently to prevent them from sticking. The result should be soft grains and a thick stew.
Enjoy your meal!