Country: Portugal Servings: Serves 6

Ingredients

• chickpeas (dried) – 2 cups / 400 g
• pork shoulder – 1 lb / 450 g
• chorizo sausage – 2 links / 150 g
• carrots – 3 large / 250 g
• potatoes – 3 medium / 450 g
• cabbage – 1 small / 400 g
• onion – 1 large / 200 g
• garlic cloves – 4 cloves / 20 g
• olive oil – 3 tbsp / 45 ml
• bay leaves – 2 leaves
• salt – to taste
• black pepper – to taste

Instructions

1. Soak the chickpeas overnight in plenty of water. Drain and rinse them the next day.
2. In a large pot, heat olive oil over medium heat. Sauté chopped onion and minced garlic until translucent.
3. Add pork shoulder cut into chunks and brown on all sides.
4. Slice chorizo sausage into rounds and add to the pot, cooking until they release their oils.
5. Incorporate the drained chickpeas into the pot along with peeled and sliced carrots and potatoes.
6. Add enough water to cover all ingredients, then include the bay leaves. Bring to a boil.
7. Lower the heat to simmer and cook uncovered for 1.5 to 2 hours, or until the chickpeas are tender and the flavors meld.
8. In the last 30 minutes of cooking, quarter the cabbage and add to the pot. Season with salt and pepper.
9. Serve hot, ensuring each serving has a bit of everything.

Substitutions

• pork shoulder -> beef chuck
• chorizo sausage -> smoked paprika for a vegetarian version
• cabbage -> kale

Enhancements in the Next Evolution

• Add smoked paprika for depth of flavor.
• Marinate the pork overnight with garlic and rosemary to enhance taste.
• Try adding a dash of red wine to the pot for richness.