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    Beef, Chickpea and Cabbage Caldo

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    Beef, Chickpea and Cabbage Caldo

    Serve with radish salsa.

    Serves: 8


    • 3 red chillies, deseeded and sliced
    • 1 small bunch coriander, chopped
    • 2 courgettes, cut into thick slices
    • Handful of french beans, trimmed and cut into 3 sections
    • Freshly ground black pepper
    • 1kg small beef ribs, sawn into 10cm sections (ask your butcher to do this)
    • 1kg beef shank or chuck steak, cut into chunks
    • Salt
    • 3 tablespoons olive oil
    • 3 onions, peeled and halved
    • 1 whole bulb garlic, papery outer layers removed, sliced in half
    • 4 large carrots, sliced
    • 1 fresh bouquet garni of marjoram, thyme, parsley, bay and coriander stems
    • 150g small dried chickpeas, soaked overnight (or use canned)
    • Quarter of a white cabbage, cut into 3cm squares


    1. Toss the meat in salt and pepper, then brown, in batches, in 2 tablespoons of olive oil in a casserole. Remove and set aside. Add the onions, garlic and half the carrots to the pan and brown in the remaining oil. Pack the meat and bouquet garni back into the casserole, just cover with water and season. Bring to the boil, cover and simmer for 2 ½ hours. Remove the meat, discard the other ingredients and return the meat to the stock.
    2. Add the reserved carrots, chickpeas, cabbage, beans and courgettes and gently cook for 20 minutes or until the chickpeas are tender. Stir in some coriander. Serve in bowls, topped with fresh chilli.

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