Cocido (Chickpea Stew with Morcilla)
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Yield: 1 servings Ready in 1 hours
favorite of 1 people 0 people want to try
|12 Bay Leaves|
|; into lardons, whole|
|8 flVirgin olive oil|
|1 Clove garlic; pulped|
|Sea salt/fresh ground black|
|1 tsCaster sugar|
|; rind reserved|
|1 lbBlack pudding; (morcilla) in|
|1 lbBelly pork; rinded, chopped|
|1 tbFennel seeds|
|4 lbCooked chickpeas;|
|Chopped parsley to serve|
|1 lgRed onion; chopped fine|
|1 Glass white wine|
|1 smSpri fresh thyme|
Cocido (Chickpea Stew with Morcilla) Preparation
Saute the pork belly lardons with whole rind, half the black pudding, cut up, onions and seeds and garlic in hot oil adding a teaspoon of sugar to caramelise the onions and melt the black sausage. After the onion has browned, add the wine, herbs and beans covering the remaining half of the black pudding Shake the pan and cover tightly and simmer, stirring occasionally with a wooden spoon. When soft, stir in the chickpeas. Heat through and serve.
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