Chickpea Stew
Ingredients
- 400 gChickpea (soaked 12h)
- 500 gPork hock (whole)
- 300 gBeef heel (large cubes)
- 150 gChorizo (whole)
- 100 gSmoked lardons
- 3 pcPotato (peeled and halved)
- 2 pcCarrot (large chunks)
- 1 pcLeek (cleaned and halved)
- 1 pcYellow onion (whole)
- 3 pcGarlic (crushed)
- 2 tbspExtra virgin olive oil
- 1 tspSmoked paprika
- 2 pcBay leaf
- 1 pinchGray sea salt
- 5 pcBlack peppercorns
- 150 gMorcilla (Spanish blood sausage) (whole)
- 1 pcSerrano ham bone (rinsed)
Method
A rich, golden broth colored by the smoky oils of the chorizo. The beef and pork shank fall apart at the touch of a fork, served with buttery chickpeas and vegetables infused with deep, smoky flavors.
- 1
In a large pot, heat the olive oil. Brown the pork shank, beef, bacon, and ham bone over high heat until a brown crust forms. This browning is the base of the broth's flavor.
- 2
Wet generously with cold water. Bring to a boil. Carefully skim the gray foam that rises to the surface to obtain a clean and clear broth.
- 3
Add the chickpeas (soaked overnight), crushed garlic, onion studded with bay leaf, and peppercorns. Lower the heat, cover, and let simmer gently. The liquid should simmer, not boil.
- 4
Add the carrots, leek, potatoes cut into large pieces, the whole chorizo, the morcilla, and the smoked paprika. Continue cooking until a knife tip enters the potatoes like butter.
- 5
Remove the meats and morcilla to cut them. If the broth is too thin, let it reduce for a few minutes without a lid to concentrate the flavors. The broth should lightly coat the back of a spoon.
Frequently asked questions
How do you get this dish right?
- Only salt at the end, as the chorizo and lardons release plenty of salt during cooking.
- If you have leftover broth, use it to cook small pasta shapes the next day.
- For a rich broth, don't slice the chorizo too early; let it infuse whole.
How long does this dish keep?
Keeps for 3 days in the fridge. The broth will gelatinize when cold; this is a sign of a high-quality meat stock.
