Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large heavy-bottomed pot or Dutch oven, render 200 grams of diced cured smoked szalonna over medium heat until crispy and the fat has largely melted, then remove the crispy szalonna bits and set them aside.

2. 2

   Add 1 large finely chopped yellow onion to the rendered szalonna fat in the pot and sauté for 8 minutes until softened and translucent.

3. 3

   Stir in 3 minced cloves of garlic, 3 tablespoons of sweet Hungarian paprika, and 1 teaspoon of hot Hungarian paprika, cooking for 1 minute until fragrant, being careful not to burn the paprika.

4. 4

   Add 400 grams of canned diced tomatoes, 1 large diced green bell pepper, and 250 grams of soaked and drained chickpeas to the pot, stirring well to combine all ingredients.

5. 5

   Pour in 1 liter of chicken or vegetable broth, bring the mixture to a simmer, then reduce heat to low, cover the pot, and cook for 70 minutes or until the chickpeas are tender.

6. 6

   In a small bowl, whisk together 1 tablespoon of all-purpose flour and 120 grams of sour cream until smooth, then temper the mixture by stirring in a few tablespoons of the hot stew liquid before adding it back into the pot.

7. 7

   Cook the stew for an additional 10 minutes, stirring occasionally, until it has slightly thickened, then season with 1 teaspoon of salt and 0.5 teaspoon of freshly ground black pepper to taste.

8. 8

   Serve the Hungarian Cured Szalonna and Chickpea Ragout garnished with the reserved crispy szalonna bits and 0.25 cup of fresh chopped parsley.