Pork and sausage stew with chickpeas
8 servings
40 minutes
Pork and sausage stew with chickpeas is a fragrant and hearty dish of French cuisine, rooted in traditional rural recipes. The rich flavor of pork, hunter sausages, and olives is harmoniously complemented by sweet notes of orange and the velvety texture of chickpeas. White wine and saffron add refined nobility to the stew, while parsley brings freshness. This dish not only warms on cold evenings but is also perfect for family dinners or festive gatherings. Slow-cooked in a thick broth with delicate spices, it reveals the depth of flavor with each new bite. The stew can be served with crispy baguette or fragrant rice, enjoying its rich bouquet and warm homely comfort.
1
Fry the pork cut into large pieces in olive oil.
- Pork neck (collar): 1 kg
2
Add finely chopped onion, sauté for five minutes while stirring, then add finely chopped leek, garlic, and grated seedless tomatoes. Sauté for another five minutes, add wine, cook for another ten minutes, add broth, sweet paprika, olives, sausages, orange zest, and juice, and simmer for fifteen minutes.
- Onion: 2 heads
- Leek: 1 stem
- Garlic: 4 cloves
- Tomatoes: 4 pieces
- White wine: 500 ml
- Chicken broth: 1 l
- Sweet paprika: 1 tablespoon
- Pitted black olives in oil: 200 g
- Hunter's sausages (kabanosy): 500 g
- Oranges: 2 pieces
3
Add a little saffron — on the tip of a knife — to the stew, mix, and simmer for another five minutes.
- Saffron: pinch
4
Melt butter in a saucepan and fry flour until brown, then season the stew with this flour, salt, pepper, sprinkle with chopped parsley, add chickpeas, and simmer for another five minutes.
- Wheat flour: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 20 g
- Canned chickpeas: 800 g