Grain cooked in Barcelos

Ingredients for 4 servings:

• 175 g chickpeas, soaked overnight and drained
• 2 tbsp olive oil
• 100 g smoked bacon, presunto, cut into strips
• 450 g pork (shoulder), cut into small cubes
• 150 g sausage (chouriço), in thick slices
• 1 large onion(s), chopped
• 1 carrot(s), chopped
• 1 stalk(s) Celery, chopped
• 1 stalk(s) leek, chopped
• 1 herb (bouquet garni)
• 250 ml vegetable broth or veal broth
• salt and pepper
• 1 handful of parsley, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Chickpea stew

In a saucepan, just cover the chickpeas with water. Bring to a boil, then simmer with the lid on while you prepare the other ingredients. Heat the oil in a second saucepan and add the presunto or bacon, pork, and chouriço, browning evenly. Remove with a slotted spoon. Stir the onion, garlic, carrot, celery, and leek into the pan and cook until softened and lightly browned. Stir a little of the water from the chickpeas into the onion mixture to loosen any sediment. Then add the remaining water with the chickpeas. Return the bacon, meat, and sausage to the pan and add the bouquet garni and stock. Halfway cover and simmer gently for about 75 minutes, until the chickpeas and meat are tender. At the end of the cooking time, there should be very little water left in the pan. If necessary, remove the lid to allow excess water to evaporate, or add more water if the ingredients become too dry. Discard the bouquet garni. Season the chickpeas with salt and pepper and stir in the parsley before serving.