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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Portuguese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the oil ,garlic, onion over medium heat until light golden color. Add the cabbage and continue to saute for 2 minutes. Add the ham hocks, drained chickpeas and salt. Continue to stir for 3 to 4 minutes. Add the stock . Bring to a boil, then reduce heat to medium to low. Cook, uncovered, stirring occasionally, for 2 1/2 hours. Skim off any fat that rises to the surface. | 2. You can substitute good bacon instead of hocks if you'd like. You can also add some white potatoes. I've even made it without any meat at all. Don't substitue Savoy cabbage for any other. Recipe needs this kind. | 3. Cook 1 cup white rice separately in a pot filled with at least 4 cups water until done.Should look like soup. Drain rice, scoop out and place in stew. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
chickpea	2	cans		2266.8666	377.5112	122.7586	36.2219
garlic clove	7			806.9352	0.0	179.5204	4.5333
savoy cabbage	4	cups	julienned	75.6	17.08	5.6	0.28
ham hock	2	lbs	smoked	806.9352	0.0	179.5204	4.5333
salt	1 1/2	1/2		-	-	-	-
chicken stock	7	cups		604.8	59.303999999999995	42.336000000000006	20.16
white rice	2	cups	cooked	1350.5	295.815	26.381	2.4419999999999997
black pepper	1	tablespoon		17.319000000000003	4.4126	0.7169	0.2249

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.