Chickpea stew with pig's trotters

I was invited to a tourism event in Cordoba and the cocktail I was given to taste a delicious chickpea stew with pig's trotters.

I liked it so much, tasty but fine, without being heavy, and with that texture of the trotters, which I personally love, that I could not let it go and the next day, with the sensations still present, I made the purchase and got down to work: try to recreate that wonderful stew that I wanted to leave in my memory, and in my recipe book to repeat whenever I wanted.

And the result of this  chickpea stew with pig's trotters It was spectacular, I am not going to say that it was better, no, but it was close enough and a spoon dish that I will repeat without a doubt.

INGREDIENTS:( 4 persons)

• 2 cleaned pig trotters, cut in halves
• 200 gr chickpeas 
• Ham bone
• 50 gr of Iberian ham cubes
• 2 onions
• 1 carrot
• 1 Italian green bell pepper
• 3 cloves garlic
• 2 tablespoons homemade style fried tomato
• 1/2 teaspoon paprika
• 50 ml of white wine
• Olive oil
• Salt
• 1 teaspoon peppercorns
• 1 teaspoon cumin
• 2 bay leaves

STEP BY STEP RECIPE:

1. The first step we are going to do is to soak the chickpeas, The previous night, in warm water, with a pinch of salt and bicarbonate (it helps them to be more tender and produce less gas).
2. The next day in a pressure cooker, put everything together: the cleaned trotters in half, an onion, the peeled and halved carrot, a good ham bone, the peeled garlic cloves, the bay leaf, the pepper and the cumin, and a spoonful of salt. Also add the strained chickpeas, and cover with water only a finger above. Close and when the valve goes up or starts to steam, cook over medium heat for 30 minutes.
3. While they are cooking, brunoise an onion and a bell pepper and finely chop a clove of garlic. In a saucepan, pour a dash of olive oil, heat over medium heat, and brown the garlic. Then add the onion and bell pepper and cook over medium-low heat for about 15 minutes. Add the paprika and stir, then add the fried tomato and finally the diced ham, turn off the heat and wait for the pot to finish cooking.
4. When it has finished cooking, we wait until we can open the pot. Strain to remove all the broth, and reserve it for later. Separate pig's trotters and when they are not burnt, bone them, that is, remove the bones carefully and keep only the meat, which you will see is quite mellow, due to the amount of collagen it has (which is not fat). Reserve on a plate. Discard the bay leaves and garlic. Also keep the carrot and onion and mash them with a fork.
5. Return to the pan. Heat again, add the trotters in small pieces and sauté for 5 minutes, add the wine and increase the heat so that the alcohol evaporates.
6. Add the reserved broth to the sauce, the cooked carrot and onion puree (which will thicken the broth) and cover the pan and cook over medium heat for 20 minutes. 
7. Taste the broth and adjust the salt if necessary. If it is still too liquid, let it cook for a few minutes until the broth is smooth.
8. Add the chickpeas, stir and cook for another 10 minutes.

We already have this chickpea stew with pig's trotters, one of those dishes to remember 🙂

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum