Italian Veal Stew with chickpeas
Italian Veal Stew with chickpeas. Book: https://www.gutenberg.org/ebooks/24407 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…
- 650 g halal-certified veal shoulder
- 25 ml olive oil
- 150 g onion
- 120 g carrots
- 100 g celery
- 8 g garlic
- 300 g tomatoes
- 4 g salt
- 1 g black pepper
- 500 ml water
- 120 g fully cooked chickpeas
- Drain the fully cooked chickpeas. Cut veal into 3 cm pieces; chop onion, celery, carrots and garlic.
- Heat oil and brown veal for 6 minutes. Add onion, celery, carrots and garlic; cook 6 minutes.
- Add tomatoes, water, salt and pepper. Cover and simmer gently for 60–70 minutes, adding hot water if needed.
- Add all variation vegetables and simmer 12–15 minutes until fully tender. Veal should be fork-tender and these small stewed pieces heated to at least 74 °C. Divide into four portions. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
- Photo: Luca Nebuloni from Milan, Italy — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Veal_stew_with_apples_and_potatoes_(13886150756).jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Veal stew with apples and potatoes; this formula uses tomatoes and vegetable variations instead of apples.
Original modern halal adaptation and ingredient variation inspired by Maria Gentile, The Italian Cook Book, dish family: Italian Veal Stew.