Andalusian puchero (chickpea and meat stew)

Name: Andalusian puchero (chickpea and meat stew)
Prep time: 30 min
Cook time: 2 h 5 min
Total time: 155 min
Yield: 6
Cuisine: Spanish
Ingredients: 300 g dried chickpeas (soaked overnight); 400 g beef shin; 400 g chicken thighs; 100 g salted pork fat or streaky bacon; 1 ham bone; 3 potatoes; 3 carrots; 200 g pumpkin; 200 g green beans; 1 leek; 1 sprig of spearmint; 100 g fine noodles; 3 litres water; Salt

Andalusia's great stew: chickpeas, meats and vegetables in a broth served in three courses.

Time: 155 min
Servings: 6
Difficulty: Medium

Puchero is the cocido of Andalusia: a stew of chickpeas, meats and vegetables eaten in three courses, first the broth with noodles, then the chickpeas and vegetables, and finally the meats. Spearmint gives it its signature aroma.

Method

Drain the soaked chickpeas. Put the beef, ham bone, pork fat and cold water in a large pot and bring to the boil. Skim off the foam.
Add the chickpeas and chicken, lower the heat and simmer, covered, for 1 hour.
Add the potatoes, carrots, pumpkin, green beans and leek in large pieces and cook 40 minutes more, until the chickpeas and meat are tender. Adjust the salt.
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Strain off some broth, bring it to the boil with the spearmint, add the noodles and cook about 5 minutes.
Serve in three courses: first the noodle soup, then the chickpeas with the vegetables, and finally the sliced meats.

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