Chestnut and chickpea hotpot (Puchero de castañas con garbanzos) from The Food of Spain and Portugal: A Regional Celebration by Elisabeth Luard

  • bay leaves
  • celery
  • cilantro
  • whole cloves
  • wild mushrooms
  • black peppercorns
  • olive oil
  • bacon
  • dried chickpeas
  • dried chestnuts
  • dried thyme
  • hard-boiled eggs
  • serrano ham bones
  • smoked dried pimento peppers
  • EYB Comments

    Can substitute ham hocks for serrano ham bones, and parsley for cilantro.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute ham hocks for serrano ham bones, and parsley for cilantro.

  • Foodycat on December 11, 2014

    It tastes really one-dimensional, just very mealy and a bit bland. I think if I was going to make it again I'd serve a salsa or pesto or something swirled in to lift it.

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