Name: Pork, Chorizo and Chickpea Stew
Cuisine: United Kingdom
Ingredients: 25 g parsley, chopped; 1 small spring or Savoy cabbage, shredded; 1 carrot, finely chopped; 1 onion, finely chopped; 1 stick of celery, finely chopped; 1 tbsp herbes de Provence; 75 g breadcrumbs or brioche crumbs; 50 g Bayonne or Serrano ham or bacon, diced; 2 cloves of garlic, crushed; 500 g cooking chorizo sausages, sliced 1cm thick; salt and pepper; 1 sprig of thyme; 50 g duck or goose fat or lard; 1 kg boneless, rindless belly pork cured overnight in a mixture of 25g salt and 25g sugar; 1 bay leaf; 1 small turnip, finely chopped; 1 leek, finely chopped; 1 small chilli, finely chopped; 2 tbsp tomato paste; 1.2 litres chicken stock; 250 g dried chickpeas, soaked overnight and drained; grated rind and juice of 1 lemon

Preparation info

Difficulty
Medium

Appears in

Classic Bull

By Stephen Bull

Published 2001

About

What Spanish cooking excels at I think is, perhaps surprisingly, winter food. Although the south coast is mild, central and northern Spain can have extremely cold winters. The Spanish have developed thumping great meaty stews – fabulous cocidos – using sausage and ham to line their waistcoats, and rib-sticking soups made from chickpeas or butter beans and black or white pudding. Here is a chickpea stew that uses that most delicious of sausages, chorizo. If you were to add some duck confit y