Olla Cortijera de Córdoba
Cuisine: Andalusian
Author: Clifford A. Wright
Prep time: 12 hours
Cook time: 3 hours
Total time: 15 hours
  • 5 quarts cold water
  • 2 cups dried chickpeas (about 1 pound), soaked in cold water to cover overnight and drained
  • 1 large onion, chopped
  • 3 large garlic cloves
  • 3 tablespoons extra virgin olive oil
  • Salt to taste
  • 1 teaspoon freshly ground cumin seeds
  • ½ pound Irish or Canadian bacon, diced
  • 1 green cabbage (about 1¾ pounds), cored and chopped
  1. Bring the water to a boil in a stew pot. Add the drained chickpeas, onion, garlic, olive oil, salt, and cumin. Reduce the heat to medium and after add the bacon after 2 hours. Cook until the chickpeas are soft, about another hour.
  2. Add the cabbage to the pot and cook for 1 hour. Taste and correct the seasoning and serve.
Recipe by Cook-Coquus at https://cook-coquus.com/2018/stew-as-the-wife-of-the-cordoban-farmer-would-make-it/