Lebaniego Stew Recipe

Ingredients to make Coccid Lebaniego:

• Chickpeas from Pots
• salt or baking soda
• Coma or Zancarrón meat or to make old clothes, always veal
• Chicken thigh
• Sausage for stew
• white butter
• Bones with marrow or bone marrow (tibia)
• Bone tip of acorn-fed Iberian ham (from castrated male)
• Leeks, Carrots, Garlic, parsley…
• cabbage or cabbage
• potatoes
• four eggs
• Two day loaf of bread
• Mineral water about 5 liters or more

How to make Coccid Lebaniego:

1. Put a handful of chickpeas per person or a handful and a half, depending on the size of your hand, in a large container with plenty of water.
2. The water should be very hot but not boiling.
3. Add a large handful or a handful and a half of salt to the water, leave to soak overnight.
4. The next morning, put mineral water to boil in a large container (about 5 liters for 7 people), when it is boiling, add the chickpeas, previously rinsed, together with the cane and ham bones and the veal or the butter
5. Lower the heat a little but keep going.
6. As they are made, you have to collect the foam that appears on the surface by cooking the bone marrow and fat from the meat
7. After about an hour and a quarter, add: the chicken, the chorizo, the leeks, the potatoes (2 or three, to taste) and leave it on the same heat for another half hour.
8. It will be necessary to continue eliminating the foam that floats in the broth until it is completely eliminated.
9. Clarification: the chickpeas from Pots or from the Ileana valley are small and hard, they never come apart, even if they are a little hard on the outside, they must be cooked on the inside.
10. Without fear with the times, when more chop-chop and slower the better, without fear…
11. Raise
12. To show a button, I was in total for almost 5 hours and I could still have been an hour more, I clarify that I could not put salt on them at night, a fundamental fact for them to soften.
13. Mineral water gives a softer touch to the chickpea and the stew
14. Whenever water is added, it must be at the same temperature as the stew, it is essential.
15. After an hour and three quarters, a good pot of broth is taken out, just like in Madrid…, which is boiled separately.
16. When it is boiling, add the crust of the loaf of bread (which must be a bit hard, two-day bread) instead of the classic noodles, letting them cook in a minute or two or so.
17. Once the filling is done in the pan, you must also pass it through the soup for about two minutes.
18. The vegetables will be cooked separately in another container and with a garlic sauce.
19. Filling: beat the four eggs and add the loaf breadcrumbs, after crumbling with the friction of the hands, it should be like breadcrumbs, which can also be an alternative.
20. Finely chop garlic and parsley…along with chorizo ​​and butter.
21. Once this is done, hey…, fry it as if it were a French omelet, in a little oil, not very hot, you can take advantage of the oil from the sauce with garlic for the vegetables
22. It will curdle little by little, it will have to be closed as if it were an envelope with tabs, leaving a rectangular tile shape, or similar to a rectangular crepe.
23. The presentation is typical of soup, chickpeas potatoes carrots, leeks and cabbage or winter cabbage and separated all the meat.