Chickpeas with Meat
Ingredients
- 600 gBeef shank (cut into 3cm cubes)
- 500 gcanned chickpeas (cooked and drained)
- 100 gChorizo (sliced)
- 100 gSmoked lardons (plain)
- 1 pcYellow onion (finely sliced)
- 3 pcGarlic (minced)
- 2 pcRound tomato (diced)
- 150 mlDry white wine (for deglazing)
- 3 tbspExtra virgin olive oil
- 2 pcBay leaf
- 1 tspSweet paprika
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspRed pepper paste
Method
Meat that falls apart under pressure, bound by a smooth sauce with smoky chorizo accents. The chickpeas are tender, soaked in a reduced and glossy cooking juice.
- 1
In a pot with olive oil, brown the shank cubes on all sides. The meat should be well browned to create the juices needed for the sauce.
- 2
Add the chopped onion, pressed garlic, sliced chorizo, and bacon. Let melt until the onion is translucent and the chorizo releases its red oil.
- 3
Deglaze with white wine, scraping the bottom. Add the crushed tomatoes, red pepper paste (massa de pimentão), bay leaf, and paprika. Cover with water. Cover and simmer over low heat until the meat is tender.
- 4
Pour in the chickpeas. Let reduce uncovered for 10 minutes. The sauce should coat the spoon and the flavors should be concentrated.
Frequently asked questions
How do you get this dish right?
- Beef shank is ideal because its collagen will naturally thicken the sauce during reduction.
- If using canned chickpeas, keep a bit of their liquid to add even more body to the dish.
How long does this dish keep?
Keeps for 3 days in the fridge. It's even better when reheated as the flavors infuse the meat.
