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Monday, November 2, 2015

LEGUMBRE WITH CHICKPEA AND CABBAGE STEW

Dried Beans
Photo by: Lord-Williams
L. Leguminosae,  Eng. legume. a pea or bean plant that grows erect or a climbing plant from the family Leguminosae family, which bear pods containing seeds, or fruit that are peas or beans. See judia careta. [ES: RAE. 2001; Font. Plantas. 1999:61:349-350; and Trapiello. 1994:135]

RITA BESANTE’S MEAT. CHICKPEA AND CABBAGE STEW ADAPTED FROM GITLITZ’ A DRIZZLE OF HONEY, p 154

Ingredients

3 tbsp olive oil, plus more if need
2 garlic cloves, diced
1 large onion, cut into large pieces
1 ½ lbs boneless stewing beef, cut into 1- 1 ½” cubes[1]
¼ c broth or water

Chickpea and Cabbage Stew
Photo by: Lord-Williams
4.     Return the onions, garlic and bay leaf to the pot.
5.     Pour the broth (or water) over the mixture and bring it to a boil. Turn the heat down to simmer. Cover and cook for 1 ½ hours.
6.     Preheat the oven to 300º F/150º C
7.     In a small bowl, mix the spices. Stir the spice mixture into the meat. Add the drained chickpeas.
8.     Pull the cabbage apart leaf by leaf. Lay the whole leaves on top so that they cover the chickpeas/meat mixture. Cover the bot and bake for 1 hours.
9.     To serve, ladle the stew carefully on plates or onto bowls so that the cabbage covering remains intact. Discard the bay leaf when serving.

[1] Ossobuco was used. The bones were included in the dish until serving for the flavor.
[2] One half cup dried chickpeas were used and for a variation ½ c of dried broad beans were added. These were soaked overnight prior to use. The result was delicious!

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