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

Name: Chickpea Stew with Lamb, Pork, and Veal (Cozido de Grão)
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 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

Serves
serves 6-8

TODD COLEMAN

Ingredients

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

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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.

Ingredients

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

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Instructions

Step 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.

Step 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.

Step 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.

Step 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.