Chickpea Stew with Smoked Pork Hock | Tradition in a Pot
(0)
55 min
Under an hour
Sezamo
O mâncare tradițională reinterpretată, gătită la oală: ciolan fraged de porc afumat, înăbușit în sos aromat de roșii cu cimbru, foi de dafin și boabe cremoase de năut. O alegere sățioasă, plină de gust rustic pentru zilele răcoroase.
Preparation method
Ingredient preparation
Cut the smoked pork hock into medium-sized pieces. Peel and finely chop the yellow onion, cut the carrots into thin rounds, and deseed and dice the kapia pepper. Crush and finely mince the garlic cloves. Rinse the canned chickpeas under cold running water and drain well.
Cooking the stew in the pot
In a deep pan or cast-iron pot, heat the sunflower oil over medium heat. Add the smoked pork hock pieces and brown them on all sides for 5-7 minutes, until they develop a nice crust and release their flavor.
Remove the meat to a plate and, in the remaining fat in the pot, add the chopped onion, carrots, and kapia pepper. Sauté the vegetables over low heat for 6-8 minutes, until the onion becomes translucent and golden.
Chef's tip
For an even deeper smoky flavor, you can use the water in which the pork hock was boiled (if using pre-boiled raw smoked hock) instead of plain water.
The stew is even tastier the next day, after all the flavors have melded together in the fridge. It keeps wonderfully refrigerated for up to 3-4 days.
27 min
Under an hour
