ESCUDELLA I CARN D'OLLA
- 250g of chickpeas (canned for quicker preparation)
- 2 carrots, peeled and sliced
- 1 potato, peeled and diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 150g of black pudding (or blood sausage)
- 150g of white sausage (or regular sausage)
- 150g of pork meat (ribs, belly, or ham)
- 1 bay leaf
- 1 sprig of thyme
- Salt and pepper to taste
- Olive oil
- Soup noodles (optional)
In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they're golden brown.
Add the carrots, potato, pork meat, black pudding, and white sausage to the pot. Sauté them for a few minutes until the meat is browned.
Add the chickpeas (rinsed if using canned) and the bay leaf to the pot. Cover everything with water and season with salt and pepper to taste. Add the sprig of thyme.
Bring the mixture to a boil and then reduce the heat to low. Let it simmer for about 45 minutes or until the vegetables are tender, and the meat is cooked.
If you want to add soup noodles, put them in the pot and cook according to the package instructions.
Once everything is cooked, remove the bay leaf and the thyme sprig.
Serve hot in individual bowls, ensuring that each portion includes a variety of meat, chickpeas, and vegetables.
Enjoy your "Escudella i Carn d'Olla"! You can accompany it with a slice of crusty bread if you like.