Berza Gitana

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Drain the soaked chickpeas and rinse them thoroughly.

2. 2

   In a large pot or Dutch oven, combine the chickpeas, beef shank, pork belly, and bay leaf.

3. 3

   Add enough water to cover the ingredients by about 2 inches.

4. 4

   Bring to a boil, then reduce heat to low, cover, and simmer for 60 minutes.

   Ongeveer 1 uur

   Tip van de kok: Skim off any foam that rises to the surface during the first few minutes of simmering.

5. 5

   While the meat and chickpeas are simmering, heat the olive oil in a separate large skillet over medium heat.

6. 6

   Add the chopped onion to the skillet and sauté until softened, about 5-7 minutes.

   Ongeveer 7 min

7. 7

   Stir in the minced garlic and cook for another minute until fragrant.

   Ongeveer 1 min

   Tip van de kok: Be careful not to burn the garlic.

8. 8

   Add the grated tomato, paprika, and cumin to the skillet.

9. 9

   Cook the mixture for 5 minutes, stirring occasionally, until the tomato has reduced and deepened in color.

   Ongeveer 5 min

   Tip van de kok: This step creates the 'sofrito' base for the stew.

10. 10

    After 60 minutes of simmering the meat, add the collard greens and sliced chorizo to the pot with the chickpeas and meat.

11. 11

    Pour the cooked sofrito from the skillet into the large pot.

12. 12

    Add the cubed potatoes to the pot and stir everything gently to combine.

13. 13

    Season with salt and pepper.

    Tip van de kok: Taste and adjust seasoning as needed.

14. 14

    Continue to simmer, covered, for another 45-60 minutes, or until the chickpeas are very tender and the potatoes are cooked through.

    Ongeveer 1 uur

    Tip van de kok: The stew should be thick and rich, but not dry. Add a little more water if needed during simmering.

15. 15

    Remove the bay leaf before serving.

16. 16

    Serve hot in deep bowls.