Punchy puchero

Puchero is, in essence, a thick stew from the Philippines. It apparently evolved from pot-au-feu, same as  Vietnamese Pho did (although the dishes have taken quite different routes to the present day). Rammed with chicken and pork, served with rice and a side of tomato-braised napa cabbage and sweet potato, puchero is a filling and satisfying meal (if not the healthiest thing on the planet).

Recipe

3/4 cup dried chickpeas
2 tsp oil
1 onion, diced
1 tsp minced garlic
4 chicken drumsticks or thighs
1 thick slice of pork belly, cut into large chunks
2 chorizo sausages, cut into large chunks
Black pepper
Chicken or vegetable stock

Rice to serve

Vegetables 
2 tsp oil
1 onion, diced
2 tsp minced garlic
1/2 tin chopped tomatoes, or 2-3 fresh tomatoes, diced
1 tbsp tomato puree
1 large sweet potato, cubed
1/2 head napa cabbage (Chinese leaves), sliced

Sauce
2 medium aubergines
3 tsp minced garlic
4-5 tbsp vinegar (white wine or cider preferred)

Soak the chickpeas in cold water for 8 hours or overnight.

In a large saucepan, add the drained chickpeas and some water. Bring to a boil and simmer about 30 minutes, until the chickpeas have started to soften. Drain and wipe out the pan.

Heat the oil for the stew, and add the onions and garlic, and cook a few minutes until they begin to brown. Add the chicken, pork belly, sausages, chick peas and a good pinch of black pepper. Cover with stock or water and simmer for 1 hour.

While that cooks, prepare the sauce. Prick the aubergines a few times and place on a baking tray in a hot oven (200 C) for 30-40 minutes, until very soft. Let cool a little, until they can be handled, then peel off the skin and place the flesh into a bowl. Mash using a fork until mostly broken down (don't worry if it's still a little lumpy) and add the garlic and vinegar. Set aside.

While the aubergine is in the oven, prepare the vegetables. Heat the oil in a clean pan, and add the onion and garlic and cook until translucent. Add the tomatoes and tomato paste, and the sweet potato. Add a splash of water and simmer until the sweet potato is tender (perhaps 15 minutes, but will vary depending on the size of your cubes). When the sweet potato is almost done, add the napa cabbage and cook for another 2 minutes.

Serve the meat stew with the aubergine sauce, with the vegetables and rice on the side

Serves: 4
Preparation and cooking time: 1 hr 30 minutes, plus soaking time