Andalusian chickpea stew

Ingredients for 6 servings:

• 700 g chickpeas, cooked, from the can
• 300 g pork belly
• 2 sausages (chorizo)
• 2 onions
• 1 bulb(s) garlic
• 6 carrots
• 10 small potatoes
• 2 liters of chicken broth
• n. B. Salt
• n. B. Pfeffer
• 1 cube of vegetable stock, instant
• 70 g butter
• n. B. Flour
• possibly water

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 40 minutes; Total time approx. 13 hours

Berza

Quarter the onions. Roughly chop the carrots. Peel the potatoes. Roughly chop the pork belly and chorizo. Cook the chickpeas in the broth for about 10 minutes (add more water if needed). Then add all the ingredients and simmer for 30 minutes. When the chickpeas and potatoes are soft, knead the butter (about 70g) and flour (to taste) into a small ball. Add this to the pot and bring to a boil while stirring. The liquid should now be nice and creamy. Season with salt, pepper, and a little vegetable broth. You can also let it simmer overnight for a more intense flavor. Serve with fresh baguette. Notes: This traditional dish is only available in autumn in some Andalusian tapas bars. Originally a “poor man’s food,” it is now very popular. It tastes best when appropriately Spanish ingredients are used. Chicken broth is available in tetra packs in some Mediterranean supermarkets. Chorizo ​​is best in the “dulce” variety. Those who like it a bit spicy can also buy chorizo ​​spicy. Black pudding lovers can also add a small “morcilla” (Iberian black pudding) to the pot.