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
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Salt and pepper
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1 tbsp
olive oil
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1 c
dry red wine
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1 ½ c
black chickpeas (ceci neri), soaked overnight
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1 md
onion, roughly chopped
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1 md
carrot, peeled, roughly chopped
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1
stalk celery, roughly chopped
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1 lg
tomato, roughly chopped
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Parmesan rind (optional)
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5
cloves of garlic, minced
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Few sprigs of fresh herbs, such as thyme and/or rosemary
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½ c
Parmesan cheese, plus extra for serving
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Basil leaves for garnish
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Red pepper flakes
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Toasted croutons for serving
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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

  1. 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.
  2. 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.
  3. 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.

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