Meat Stew with Chickpeas

Ingredients

• 300 g dried chickpeas
• 4 chicken thighs (drumsticks)
• 500 g pork belly
• 250 g air‑dried pork ham (in a piece)
• 2 carrots
• 300 g white cabbage
• Salt
• Pepper

Instructions

1. 1.

   Soak the chickpeas overnight covered with water.

2. 2.

   Rinse and drain the next day. Bring a large pot of water to boil. Rinse the chicken thighs and pork belly; optionally remove skin from the thighs. Add the pork meat and ham to the water, bring to a boil, then simmer gently for a few minutes while skimming off foam.

3. 3.

   Peel or clean the carrots and cabbage, cut into coarse pieces. Add the vegetables and drained chickpeas to the pot with the meat (everything should be just covered by water). Season with salt and cover; let it simmer slowly for about 2 hours.

4. 4.

   Taste the stew, season with salt and pepper, and before serving portion out the pork and ham.