Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal. This recipe first appeared in our November 2013 issue with Jean Anderson’s story The Food I Dream Of.

Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão) Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)
Similar to cassoulet, this Portuguese stew puts the focus on chickpeas instead of white beans; and uses pork, veal, and lamb in addition to spicy sausage.
Yield: serves 6-8


  • 2 tbsp. lard or unsalted butter
  • 6 oz. cured Portuguese chouriço sausage, sliced 1 1/2″ thick
  • 6 oz. boneless lamb shoulder, cut into 1 1/2″ pieces
  • 6 oz. boneless pork shoulder, cut into 1 1/2″ pieces
  • 6 oz. boneless veal shoulder, cut into 1 1/2″ pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 2 medium yellow onions, roughly chopped
  • 1 tbsp. paprika
  • 12 tsp. cayenne pepper
  • 6 cups chicken stock
  • 2 bay leaves
  • 2 lb. Yukon gold potatoes, peeled and cut into 1″ pieces
  • 4 medium carrots, cut into 1/2″ pieces
  • 12 medium butternut squash (about 1 lb.), peeled, seeded, and cut into 1″ pieces
  • 13 cup roughly chopped mint
  • 2 (15-oz.) cans chickpeas, rinsed and drained
  • Portuguese pão, or rustic country bread, for serving


  1. Heat lard or butter in a 6-qt. Dutch oven over medium-high heat. Add sausage and cook until browned, 9–10 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside.
  2. Season lamb, pork, and veal with salt and pepper, and working in batches, cook meats, turning as needed, until browned, about 20 minutes. Transfer to bowl with sausage.
  3. Add garlic and onions to pan; cook, stirring occasionally, until slightly caramelized, about 20 minutes. Stir in paprika and cayenne; cook until fragrant, 1–2 minutes. Return sausage and meat to pan, along with stock and bay leaves; bring to a boil. Reduce heat to medium-low and cook, partly covered, until meat is tender, about 45 minutes.
  4. Add potatoes, carrots, chickpeas, squash, salt, and pepper; continue to cook until vegetables are tender, about 30 minutes more. Discard bay leaves and stir in mint. Ladle stew into bowls; serve with country bread on the side.