Ingredients:

• 500 g chickpeas soaked overnight
• 1 meat sausage, preferably from Alentejo
• 1 Portuguese Smoked Sausage
• 1 roasting sausage
• 500 g bacon and/or other meats to taste
• 3 carrots
• 300 g potatoes
• 200g pumpkin
• 1 large onion, chopped
• 2 cloves of minced garlic
• 2 bay leaves
• 1 branch of mint
• Salt to taste
• Piri-piri to taste
• Toasted bread to taste

Preparation:

The day before preparing the recipe, soak the grains in water for around 12 hours.

The next day, start preparing the recipe. Start by putting the chickpeas to cook.

First, cook the meat and half of the chorizo together with 2 bay leaves. Towards the end of cooking, add the farinheira. Set aside the meat, sausages and broth.

Prepare the vegetables and chop the other half of the remaining chorizo.

Heat a dash of olive oil in a large pan. Sauté the vegetables and chopped chorizo and add the chickpeas and the broth from the meat.

Reserve about 1/4 of the sautéed mixture, place in a food processor and blend well until you obtain a thick sauce. Add it back to the pan along with the sliced sausages. Let it cook for another 3 to 5 minutes.

Serve the chickpea stew, garnish with slices of sausage, fresh mint and toasted bread.