Chickpea Stew with Smoked Pork Hock | Traditional Rustic Taste
(0)
50 min
Under an hour
Sezamo
O reinterpretare savuroasă a iahniei tradiționale românești, pregătită cu boabe fragede de năut și ciolan de porc afumat rumănit domol. Sosul dens de roșii și ceapă călită, aromatizat cu cimbru uscat și foi de dafin, oferă o mâncare rustică reconfortantă și plină de savoare.
Preparation method
Preparation of ingredients
Cut the smoked pork hock into medium-sized cubes or generous strips. Peel the onion, carrots, red bell pepper, and garlic cloves. Finely chop the onion, slice the carrots into thin rounds, dice the bell pepper, and crush the garlic cloves. Drain the cooked chickpeas and rinse them under cold running water.
Browning and cooking the stew
In a deep cast-iron pot or a large Dutch oven, heat 2 tablespoons of sunflower oil over medium heat. Add the pieces of smoked pork hock and brown them for 5-6 minutes until they form a golden crust and release their rich smoky aroma.
Add the chopped onion, carrot rounds, and bell pepper to the meat. Sauté the vegetables over medium-low heat for 6-8 minutes, stirring occasionally, until soft and translucent.
Chef's tip
If you prefer an even richer, creamier sauce, you can lightly mash a few chickpeas with a fork just before the end of cooking.
The stew is also excellent the next day, when the smoky flavors and sweetness of the vegetables blend together perfectly.
27 min
Under an hour
