Chickpea Stew with Lamb, Pork and Veal (Portuguese Cozido de Grão)

Chickpeas are bolstered with spicy sausage and three kinds of meat in a filling stew served at País das Uvas in Vila de Frades, Portugal.

2 Tbsp. lard or butter
6 oz cured Portuguese chouriço sausage, sliced 1½" thick
6 oz lamb shoulder, boneless, cut into 1½" pieces
6 oz pork shoulder, boneless, cut into 1½" pieces
6 oz veal shoulder, boneless, cut into 1½" pieces
sea salt
black pepper, freshly ground
2 cloves garlic, minced
2 medium yellow onions, roughly chopped
1 Tbsp. ground paprika
½ tsp. ground cayenne pepper
6 cups chicken stock
2 bay leaves
2 lb Yukon gold potatoes, peeled and cut into 1" pieces
4 medium carrots, cut into ½" pieces
½ medium butternut squash (about 1 lb), peeled, seeded, and cut into 1" pieces
⅓ cup fresh mint, roughly chopped
2 (15 oz) cans chickpeas, rinsed and drained

To Serve:
Portuguese pão, or rustic country bread

Heat lard or butter in a 6 qt Dutch oven over medium-high heat. Add sausage and cook until browned, 9-10 minutes. Using a slotted spoon, transfer sausage to a bowl; set aside.

Season lamb, pork, and veal with salt and pepper, and working in batches, cook meats, turning as needed, until browned, about 20 minutes. Transfer to bowl with sausage.

Add garlic and onions to pan; cook, stirring occasionally, until slightly caramelized, about 20 minutes. Stir in paprika and cayenne; cook until fragrant, 1-2 minutes. Return sausage and meat to pan, along with stock and bay leaves; bring to a boil. Reduce heat to medium-low and cook, partly covered, until meat is tender, about 45 minutes.

Add potatoes, carrots, chickpeas, squash, salt, and pepper; continue to cook until vegetables are tender, about 30 minutes more. Discard bay leaves and stir in mint. Ladle stew into bowls; serve with country bread on the side.

Makes 6-8 servings.