Summary

Ingredients

• 175 g chickpeas, soaked overniht and drained
• 2 tablespoon olive oil
• 100 g bacon, smoked, presunto, cut into strips
• 450 g pork (shoulder), cut into small cubes
• 150 g sausae (chouriço), thickly sliced
• 1 large onion (s), chopped
• 1 carrot (s), chopped
• 1 stick celery, chopped
• 1 leek, chopped
• 1 herb (bouquet garni)
• 250 ml vegetable broth or veal broth
• salt and pepper
• 1 handful parsley, chopped

Print Recipe Pin Recipe

Instructions

1. In a saucepan, just cover the chickpeas with water. Bring to a boil, then simmer with the lid on while the other ingredients are cooked.
2. Heat the oil in a second saucepan and add the presunto or bacon, pork and chouriço and brown evenly. Lift out with a slotted spoon. Stir onion, garlic, carrot, celery and leek into the saucepan and fry until soft and lightly browned. Stir some water from the chickpeas into the onion mixture to loosen the sediment. Then add the rest of the water with the chickpeas. Put the bacon, meat and sausage back in the pot and add the bouquet garni and stock. Put the lid on halfway and let the ingredients simmer gently for about 75 minutes, until the chickpeas and meat are tender. At the end of the cooking time there should only be a little water in the pot. If necessary, remove the lid so that the excess water can evaporate or add more water if the ingredients get too dry. Throw away the bouquet garni. Salt and pepper the chickpeas and stir in the parsley before serving.