Cantabrian Meat Stew With Chickpeas (Cocido Lebaniego)
Serves: 5
Brad Rosenbaum
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
50
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Make stew: Soak chickpeas in cold water to cover by 2 inches at least 8 hours
2
Meanwhile, rinse ham hock and slab bacon, then soak in a bowl of cold water to cover by 2 inches, chilled, at least 8 hours
3
Drain chickpeas in a colander and add to a wide 7- to 8-quart heavy pot
4
Drain and rinse ham hock and slab bacon, then arrange on top of chickpeas along with salt pork, veal shank, dried beef, pig's ear (if using), and chorizo
5
Sprinkle meats with paprika and add water (10 to 11 cups) to just cover meats by 1/2 inch
6
Bring to a boil over moderate heat, skimming foam from surface as necessary, then reduce heat to low and gently simmer, tightly covered, 2 1/2 hours
7
Soak chickpeas in cold water to cover by 2 inches at least 8 hours
8
Meanwhile, rinse ham hock and slab bacon, then soak in a bowl of cold water to cover by 2 inches, chilled, at least 8 hours
9
Drain chickpeas in a colander and add to a wide 7- to 8-quart heavy pot
10
Drain and rinse ham hock and slab bacon, then arrange on top of chickpeas along with salt pork, veal shank, dried beef, pig's ear (if using), and chorizo
11
Sprinkle meats with paprika and add water (10 to 11 cups) to just cover meats by 1/2 inch
12
Bring to a boil over moderate heat, skimming foam from surface as necessary, then reduce heat to low and gently simmer, tightly covered, 2 1/2 hours
13
Prepare cabbage while stew simmers: Put oven rack in middle position and preheat oven to 250°F
14
Boil cabbage in a 6- to 8-quart pot of boiling salted water covered, until tender, 10 to 15 minutes
15
Drain in a colander and rinse under cold water to stop cooking
16
Drain well
17
Cook garlic and paprika in oil in a 12-inch heavy skillet over moderately high heat, stirring, until garlic is golden, about 2 minutes
18
Add cabbage and sauté, stirring, until cabbage is well coated and heated through, about 8 minutes
19
Season with salt
20
Transfer to an ovenproof serving dish and cover with foil, then keep warm in oven
21
Put oven rack in middle position and preheat oven to 250°F
22
Boil cabbage in a 6- to 8-quart pot of boiling salted water covered, until tender, 10 to 15 minutes
23
Drain in a colander and rinse under cold water to stop cooking
24
Drain well
25
Cook garlic and paprika in oil in a 12-inch heavy skillet over moderately high heat, stirring, until garlic is golden, about 2 minutes
26
Add cabbage and sauté, stirring, until cabbage is well coated and heated through, about 8 minutes
27
Season with salt
28
Transfer to an ovenproof serving dish and cover with foil, then keep warm in oven
29
Make dumplings and continue simmering stew: Transfer salt pork and 1 chorizo link to a cutting board (for dumplings)
30
Finely chop chorizo, then finely chop enough salt pork to measure 1/4 cup, returning remaining salt pork to pot
31
Continue to simmer stew until chickpeas are cooked and all meats are very tender, about 30 minutes more
32
Meanwhile, whisk together eggs, salt, and parsley in a large bowl, then add chopped meats and bread crumbs and stir until combined well
33
Using 2 soupspoons, form bread-crumb mixture into 16 to 20 oval dumplings (about 2 tablespoons each), transferring dumplings as formed to a tray lined with wax paper
34
Heat oil in cleaned 12-inch heavy skillet over moderate heat until hot but not smoking, then brown dumplings, in 2 batches if necessary to avoid crowding, turning, until golden on all sides, about 5 minutes per batch
35
Transfer dumplings as browned to paper towels to drain
36
Transfer salt pork and 1 chorizo link to a cutting board (for dumplings)
37
Finely chop chorizo, then finely chop enough salt pork to measure 1/4 cup, returning remaining salt pork to pot
38
Continue to simmer stew until chickpeas are cooked and all meats are very tender, about 30 minutes more
39
Meanwhile, whisk together eggs, salt, and parsley in a large bowl, then add chopped meats and bread crumbs and stir until combined well
40
Using 2 soupspoons, form bread-crumb mixture into 16 to 20 oval dumplings (about 2 tablespoons each), transferring dumplings as formed to a tray lined with wax paper
41
Heat oil in cleaned 12-inch heavy skillet over moderate heat until hot but not smoking, then brown dumplings, in 2 batches if necessary to avoid crowding, turning, until golden on all sides, about 5 minutes per batch
42
Transfer dumplings as browned to paper towels to drain
43
Finish stew and assemble dish: Transfer meats from stew to cutting board with tongs, then carefully add dumplings to broth with chickpeas and simmer, covered, while cutting meats, at least 10 minutes
44
Cut sausages into large diagonal slices and cut remaining meats into serving pieces, then arrange in one side of a large baking dish along with marrowbone from veal shank
45
Transfer dumplings with a slotted spoon to same dish, next to meats
46
Transfer chickpeas with slotted spoon to dish with cabbage
47
Cover with foil and keep warm in oven
48
Skim fat from broth, then return to a boil and season with salt and pepper
49
If serving broth as a first course, crumble fideos into broth and cook until tender, 3 to 5 minutes
50
Otherwise, ladle broth over meats and dumplings
51
Serve meats and dumplings with chickpeas and cabbage
52
Transfer meats from stew to cutting board with tongs, then carefully add dumplings to broth with chickpeas and simmer, covered, while cutting meats, at least 10 minutes
53
Cut sausages into large diagonal slices and cut remaining meats into serving pieces, then arrange in one side of a large baking dish along with marrowbone from veal shank
54
Transfer dumplings with a slotted spoon to same dish, next to meats
55
Transfer chickpeas with slotted spoon to dish with cabbage
56
Cover with foil and keep warm in oven
57
Skim fat from broth, then return to a boil and season with salt and pepper
58
If serving broth as a first course, crumble fideos into broth and cook until tender, 3 to 5 minutes
59
Otherwise, ladle broth over meats and dumplings
60
Serve meats and dumplings with chickpeas and cabbage