Soup With Chickpeas And Smoked Pork Recipes

SOUP WITH CHICKPEAS AND SMOKED PORK

Steps:

• Rinse the chickpeas and put them in the soup pot with enough cold water to cover them by at least 4 inches. Let them soak for 12 to 24 hours in a cool place.
• Drain and rinse the chickpeas; put them in the soup pot with 8 quarts of fresh cold water, the bay leaves, and potatoes. Over high heat, bring the water to a boil, stirring often, and then keep it gently bubbling.
• Meanwhile, prepare the pestata, the paste that is the seasoning base. Put about half of the onion, celery, and carrot chunks and half the garlic cloves in the food processor. Process into a finely minced paste, scraping down the bowl a few times. Empty the paste into a mixing bowl, process the remaining vegetables the same way, and mix the pestata batches together. (If your food processor is small, make the pestata in three batches.)
• Pour the olive oil into the big skillet, and set over medium-high heat. Stir in all of the pestata-now it becomes a soffritto-and cook until the moisture has largely evaporated, about 10 minutes, stirring frequently. Pour in the crushed tomatoes, stir well, bring to a boil, and cook for a few minutes, until slightly reduced.
• Scrape the soffritto into the pot of beans and potatoes, and stir to disperse it completely. Cover the pot partially, and bring the broth to a gentle bubbling boil. When the chickpeas have been cooking for about 1 hour total, stir in the 2 tablespoons salt and drop in the slab of pork ribs. Bring to a gentle boil, and cook for another 1/2 hour, partially covered, allowing the volume to reduce slowly and steadily.
• After cooking for 1 1/2 hours, by which time the beans should be nearly tender, drop in the smoked sausage and bring the soup to the boil again. Cook uncovered until the beans are completely soft and the soup has a nice density, 30 minutes or longer, then turn off the heat.
• Remove the meats to a platter. To create a thickening, scoop out half of the chickpeas (about 3 cups) and as many chunks of potato as you can find, and drop them in the food-processor bowl. Add a cup or two of broth, process to a thick purée, and scrape it back into the soup. Stir well, and simmer for 5 minutes or longer if the soup needs more reduction. Season to taste with freshly ground black pepper and salt if needed.
• Serve the soup first-with a drizzle of olive oil and a sprinkling of grated cheese over each portion-then the sliced meats as a second course. Or put a rib and a few slices of sausage in every soup bowl, and enjoy them together.

SLOW-COOKED PORK WITH CHICKPEAS

Steps:

• Coarsely grind red pepper flakes, peppercorns, and fennel seeds in spice mill or with mortar and pestle.
• Generously season pork with salt, sprinkling more heavily on meat than layer of fat. Sprinkle with spice mixture, massaging into all spots so it adheres to pork.
• Roll pork as tightly as you can, then tie individual lengths of kitchen twine around roast every 1" or so. Wrap tightly with plastic wrap and let sit at room temperature at least 1 hour, or chill overnight.
• Preheat oven to 325°F. Heat 2 Tbsp. oil in a large Dutch oven. Cook pork, turning occasionally, until browned on all sides, 10-12 minutes total. Transfer pork to a plate.
• Remove pot from heat and dump out fat. Add remaining 2 Tbsp. oil and heat over medium. Cook onion and garlic, stirring occasionally, until exposed flesh turns golden brown, about 2 minutes. Stir in bay leaves and return pork to pot. Pour in wine and 2 cups water. Cover pot and transfer to oven. Bake, turning pork every 45 minutes or so, until pork is tender and pulls apart easily, 2 1/2-3 hours. Transfer pork to a plate and let cool slightly before tearing into big chunks.
• Return pot with braising liquid to low heat and add chickpeas and pork. Cover and cook until chickpeas and pork are warmed through, 12-15 minutes.
• Transfer chickpeas, pork, and braising liquid to a platter. Finely zest lemon over and top with parsley.
• Do Ahead
• Stew (without lemon zest and parsley) can be made 3 days ahead. Let cool; cover and chill. Add lemon zest and parsley just before serving.