Ingredients
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2 ½ cups dried chickpeas
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¾ pound beef shank
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¾ pound chicken thighs
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¾ pound pork belly
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2 (4 ounce) links chorizo sausage
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1 beef soup bones
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1 ham bone
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salt to taste
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6 cups cold water, or as needed
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½ medium head cabbage, thinly sliced
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4 tablespoons olive oil, or as needed
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2 cloves garlic, minced
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2 cloves garlic, chopped
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½ cup uncooked orzo pasta or other small pasta
Directions
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Place chickpeas in a bowl and cover with plenty of cold water. Soak for at least 8 hours, or overnight. Drain.
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Combine beef shank, chicken thighs, pork belly, chorizo, beef bone, and ham bone in a pressure cooker. Cover with cold water and bring to a simmer uncovered. Skim off any foam that rises to the top.
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Add chickpeas and season with salt. Close cooker securely and place pressure regulator over the vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 5 minutes. Adjust temperature until regulator is gently rocking. Cook for 30 minutes.
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Meanwhile, bring a pot of salted water to a boil over medium-high heat. Add cabbage and simmer for 5 minutes. Strain and set aside.
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Heat olive oil in a skillet over medium-low heat and cook garlic until fragrant, about 1 minute. Add cabbage, season with salt, and cook until cabbage is tender, 5 to 10 minutes.
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When cook time for the meat is up, let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Strain meat stock into a saucepan and bring to a boil. Add orzo to the boiling stock and cook, stirring occasionally until tender yet firm to the bite, about 11 minutes.
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Meanwhile, arrange the cooked meat on a serving platter surrounded by chickpeas. Serve with cabbage on the side.
Nutrition Facts (per serving)
| 1308 | Calories |
| 65g | Fat |
| 108g | Carbs |
| 74g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 1308 | |
| % Daily Value * | |
| Total Fat 65g | 84% |
| Saturated Fat 18g | 89% |
| Cholesterol 153mg | 51% |
| Sodium 1449mg | 63% |
| Total Carbohydrate 108g | 39% |
| Dietary Fiber 26g | 91% |
| Total Sugars 18g | |
| Protein 74g | 148% |
| Vitamin C 48mg | 53% |
| Calcium 225mg | 17% |
| Iron 13mg | 69% |
| Potassium 1934mg | 41% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
