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Рецепт Cocido (Chickpea Stew With Morcilla)

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  • 1 lb Belly pork, rinded, minced into lardons, whole rind reserved
  • 8 fl ounce Virgin extra virgin olive oil
  • 1 lrg Red onion, minced fine
  • 1 x Clove garlic, pulped
  • 1 tsp Caster sugar
  • 1 Tbsp. Fennel seeds
  • 1 lb Black pudding, (morcilla) in 2 halves
  • 4 lb Cooked chickpeas, (garbanzos) liquid removed
  • 1 x Glass white wine
  • 12 x Bay leaves Sea salt/fresh grnd black pepper
  • 1 sm Spri fresh thyme Minced parsley to serve


  1. Saute/fry the pork belly lardons with whole rind, half the black pudding, cut up, onions and seeds and garlic in warm oil adding a tsp. of sugar to caramelise the onions and 'heat' the black sausage.
  2. After the onion has browned, add in the wine, herbs and beans covering the remaining half of the black pudding Shake the pan and cover tightly and simmer, stirring occasionally with a wooden spoon. When soft, stir in the chickpeas. Heat through and serve.
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