Berza De Acelga – Mangold Stew

*Morcilla: a kind of blunt, firmer or softer, depending on the region Boil the tap water with the chickpeas, bacon and pork and cook for 1 1/2 hours at low temperature. Now add the cleaned chard, the chorizo and the morcilla. In a mortar, crush the peppercorns and cloves with the garlic and add them to the stew in combination with paprika powder and salt. When chickpeas and meat are almost tender (after

2 h total cooking time), add the potatoes as ditto the pumpkin, both peeled and cut into small pieces. Cook again for half an hour on the stove. Add the meat as ditto the sausages cut into small pieces, put again in cooking pot and put on the table.

by Sylvia Mancini

Our tip: use a deliciously spicy bacon for a delicious touch!

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