Black Chickpea and Lamb Stew
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
dry red wine
1 ½ c
black chickpeas (ceci neri), soaked overnight
onion, roughly chopped
carrot, peeled, roughly chopped
stalk celery, roughly chopped
tomato, roughly chopped
Parmesan rind (optional)
cloves of garlic, minced
Few sprigs of fresh herbs, such as thyme and/or rosemary
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.
- 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.