Black Chickpea and Lamb Stew
4
servings
Main
Course
Print Recipe
Ingredients
Directions
Ingredients
1 ¼ lb
inexpensive cut of bone-in stewing meat (lamb, pork, goat, beef), such as cross-cut shank, neck, short rib, or chuck
Salt and pepper
1 tbsp
olive oil
1 c
dry red wine
1 ½ c
black chickpeas (ceci neri), soaked overnight
1 md
onion, roughly chopped
1 md
carrot, peeled, roughly chopped
1
stalk celery, roughly chopped
1 lg
tomato, roughly chopped
Parmesan rind (optional)
5
cloves of garlic, minced
Few sprigs of fresh herbs, such as thyme and/or rosemary
½ c
Parmesan cheese, plus extra for serving
Basil leaves for garnish
Red pepper flakes
Toasted croutons for serving
This is a classic, hearty, comforting stew, with the inclusion of one less common item: black chickpeas, or ceci neri. Their earthy, herbaceous flavor and toothsome texture are perfectly suited to the stew.
Directions
- Season meat with salt and pepper. Heat a Dutch oven or soup pot over medium-high heat. Add the meat and sear until nicely browned on both sides.
- Addd the red wine to deglaze. Add the black chickpeas, onion, carrot, celery, tomato, garlic, herbs, and Parmesan rind. Cover with water, about 3 1/2 cups. Bring to a boil, reduce heat, and partially cover. Simmer until the meat is fall-off-the-bone tender and black chickpeas have softened, about 3½ to 4 hours, giving a stir from time to time and adding more water as needed. Taste, seasoning with salt and pepper. Pull meat from bones and discard bones.
- Add the Parmesan and stir to combine. Ladle into bowls, and garnish with basil leaves, extra Parmesan, red pepper flakes, and toasted croutons.
Linda Schneider
Linda Schneider is a home cook who is obsessed with good food and all things local. Follow her adventures at Wild Greens and Sardines.