×

0

items in your basket

total basket value
Your Basket
Continue Shopping

MOUNTAIN MEAT AND CHICKPEA STEW

This simple Aragonese cocido recipe should be eaten with hunks of bread to soak up the juices.
READY IN

4 hours

COOKING TIME

3 hours 45 mins

PREP TIME

15 mins

SERVES

Serves 6

ingredients

  • 350g dried chickpeas, preferably pedrosillano or castellano
IN STOCK
  • 4 tablespoons olive oil
IN STOCK
  • 150g fresh belly pork or panceta, cut into chunky slices, at least 1cm thick
IN STOCK
  • 100g hot cooking chorizo, chopped into chunky slices
IN STOCK
  • 80g semi-cured morcilla, such as Asturian or Ibérico, chopped into chunky slices
OUT OF STOCK
  • 1⁄2 a head of garlic, peeled and cut in half horizontally
  • 2 medium white onions, finely chopped
  • 1⁄2 a green pepper, finely chopped
  • 1⁄2 a red pepper, finely chopped
  • 3 medium tomatoes, grated (you need about 250g of grated tomato)
  • a little sugar and/or sea salt
  • 1 litre good chicken stock
  • 250ml ham stock (if you don’t have this, just use more chicken stock)
  • 1⁄4 a Savoy cabbage, kept in one piece

METHOD

  1. Before starting the recipe, soak the chickpeas in cold water overnight. 
  2. Heat 1 tablespoon of the oil in a heavy-based deep casserole, add the belly pork or panceta and fry until golden brown, then lift out, keep on one side and discard the excess fat.
  3. Put another tablespoon of oil into the pan and fry the pieces of chorizo and morcilla until they brown a little. Then again lift out, put them to one side with the belly pork or panceta and discard the excess fat from the pan.
  4. Add 2 more tablespoons of oil to the casserole, put in the garlic and fry gently until it begins to brown, then lift out and keep to one side. Add the onions and cook very slowly for at least 30 minutes, but ideally an hour, until completely caramelised.
  5. Now add the peppers, return the garlic to the casserole and cook slowly for about 20 minutes.
  6. Add the grated tomatoes and continue to cook slowly until the liquid has come out of the tomatoes and has reduced down. Taste and, depending on the flavour and ripeness of the tomatoes, you may need to add a little sugar and/or salt.
  7. Heat the two stocks (if using both) together in another pan. Once boiling, put in the chunk of cabbage and cook for around 5 minutes, taking care not to overcook it. Lift out and keep to one side, leaving the stock in the pan.
  8. Add the chickpeas and all the reserved meats to the casserole and cook gently, stirring for about 5 minutes to meld the flavours. Add enough of the hot stock to cover, keeping some back, so that you can top up the level if and when needed.
  9. Simmer gently for about 1 1⁄2 hours, adding stock as necessary, according to how much of it the chickpeas absorb. For the last 15 minutes of cooking time, slice and add the cabbage – if you leave the pieces on top of the casserole rather than mixing them in, they will steam and reheat, taking on the aromas of the stew, but keep their fresh colour.
  10. Serve with hunks of good bread.

ingredients

  • 350g dried chickpeas, preferably pedrosillano or castellano
IN STOCK
  • 4 tablespoons olive oil
IN STOCK
  • 150g fresh belly pork or panceta, cut into chunky slices, at least 1cm thick
IN STOCK
  • 100g hot cooking chorizo, chopped into chunky slices
IN STOCK
  • 80g semi-cured morcilla, such as Asturian or Ibérico, chopped into chunky slices
OUT OF STOCK
  • 1⁄2 a head of garlic, peeled and cut in half horizontally
  • 2 medium white onions, finely chopped
  • 1⁄2 a green pepper, finely chopped
  • 1⁄2 a red pepper, finely chopped
  • 3 medium tomatoes, grated (you need about 250g of grated tomato)
  • a little sugar and/or sea salt
  • 1 litre good chicken stock
  • 250ml ham stock (if you don’t have this, just use more chicken stock)
  • 1⁄4 a Savoy cabbage, kept in one piece
Back to the top