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| The humble cabbage stars in this hearty soup |
A hearty, traditional dish that is served in the homes of residents of Las Mercedes.
Ingredients: (for a large cauldron)
500 gr. soaked chickpeas
1 cabbage
3 carrots
2 potatoes
1 chorizo
1 piece of ham bone
200 gr. pork (lean, or rib)
100 gr. chicken
1 bay leaf
2 to 3 liters of water
For the sofrito
1 onion
3 garlic cloves (minced)
1 tablespoon of sweet paprika
1 teaspoon of cumin
3 tablespoons olive oil
Method:
Put all the ingredients in the cauldron; the soaked chickpeas, the cabbage (sliced), the peeled and whole potatoes, the carrots peeled and in 2 cm pieces, the chorizo (sliced), the ham bone, the pork meat, the chicken and the bay leaf. Covered with water and bring to the boil. Do not season at this point as the ham already adds salt. Cooking time depends on taste, but at least an hour.
Almost at the end of cooking, prepare a sofrito with the onion and the minced garlic, together with the cumin and olive oil. Before they are browned, add the sweet paprika to the pan, stir for a few seconds, without letting it burn, so that it does not become bitter. Add the sofrito to the stew and let the cooking finish.
