Traditional Lebaniego Stew
Soup
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
5 h
Servings
7
Difficulty
Medium
Prep Time
90 Min
Description
This Lebaniego stew is a comforting spoon dish, perfect for cold winter days. The key is the Potes chickpeas, small and hard, which give it a unique texture. The beef, chicken and chorizo combine to create a tasty and nutritious broth. Traditionally, it is accompanied by cabbage or kale and potatoes, and a filling made with egg, bread, chorizo and lard. I have been preparing it for years and it is always a success at home. Go ahead and try it, you will love it!
Ingredients (18 ingredients)
-
Potes Chickpeas
-
Salt
-
Baking soda
-
Beef Shank or Beef Knuckle
-
1 piece Chicken Thigh
-
Chorizo for stew
-
White lard
-
Bones with marrow (tibia)
-
Tip of Iberian acorn-fed ham bone
-
Leeks
-
Carrots
-
Garlic
-
Parsley
-
Cabbage or kale
-
Potatoes
-
4 piece Eggs
-
Two-day-old loaf of bread
-
5 l Mineral water
Preparation (8 steps)
Soaking the chickpeas
Put a handful of chickpeas per person in a large container with plenty of hot water (without boiling). Add a large handful of salt and soak overnight.
Initial cooking of chickpeas and bones
The next morning, put 5 liters of mineral water in the Thermomix glass. Program 15 Min./100°C/Stufe 1.
Add chickpeas and meats
Add the rinsed chickpeas, beef and ham bones, beef and lard to the glass. Program 90 Min./95°C/Stufe 1.
Incorporate chicken, chorizo and vegetables
Add the chicken thigh, chorizo for stew, leeks (cut into pieces), carrots (peeled and cut) and potatoes (peeled and chopped) to the glass. Program 30 Min./95°C/Stufe 1.
Prepare the broth with bread
Remove a good pot of broth and bring it to a boil in a separate pot. When it is boiling, add the crust of the loaf of bread (hard) and let it cook for 2 minutes. Reserve.
Cook the vegetable separately
Cook the cabbage or kale in another container with a garlic sauté. Reserve.
Prepare the filling
Beat the four eggs in a bowl. Crumble the crumb of the loaf of bread with your hands until it looks like breadcrumbs. Finely chop garlic and parsley. Mix the beaten eggs with the breadcrumbs, garlic, parsley, chopped chorizo and lard.
Fry the filling
In a pan with a little oil (you can use the oil from the garlic sauté for the vegetables), fry the mixture as if it were a French omelet. Cook over low heat until set, closing the edges to form a kind of rectangular envelope. Reserve.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Andrea Sanchez
1
Rezept
0
Kochbücher
Tags
Allergens
- Eggs
- Cereals with gluten
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
