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
- 1⁄2 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
- 1⁄2 medium butternut squash (about 1 lb.), peeled, seeded, and cut into 1" pieces
- 1⁄3 cup roughly chopped mint
- 2 (15-oz.) cans chickpeas, rinsed and drained
- Portuguese pão, or rustic country bread, for serving
- 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.
- 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.
- 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.
- 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.