Serves: 4 • Time: 15 minutes
This chickpea stew recipe, called Grao-de-Bico, is a traditional stew-like dish made with fresh chickpeas and, oftentimes, cow’s feet! This version, made with pork sausage and canned chickpeas instead, is a lot more accessible than the traditional version.
- 2 Tbsp. Olivais do Sul extra-virgin olive oil
- 4 oz. pork sausage, diced
- 2 garlic cloves, peeled and thinly sliced
- 7 leaves of Lacinato kale, stemmed and chopped
- 2 Tbsp. red wine vinegar
- Two 15 oz. cans chickpeas, drained
- ¼ red onion, diced
- ⅓ cup chopped parsley, plus more for garnish
- 2 sprigs of thyme
- 1 tsp. Hands on Earth sea salt and lemon
- 1 tsp. chili powder
1. In a large skillet, heat the olive oil. Add the sausage and sauté until the fat is rendered and the meat is browned, about 7 minutes. Add the garlic and sauté until fragrant, about 30 seconds. Add the kale and vinegar and cook until the leaves wilt, about 1 minute.
2. Add the chickpeas and sauté until lightly browned, about 3 minutes. Remove the skillet from the heat and gently toss in the onion, parsley, thyme, salt, and chili powder.
3. To serve, distribute into 4 serving plates and garnish with chopped parsley.
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