Chickpea Casserole with Rabbit

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Chickpea Casserole with Rabbit
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
ready in 14 h.
Ready in

Ingredients

for
6
Ingredients
150 grams
1 ¼ liters
1
3
750 grams
Rabbit meat (with bone)
4 tablespoons
125 grams
marlbed Smoked bacon
2
1 bunch
125 grams
125 grams
Spanish Chorizo
125 grams
coarse Sausage
300 grams
1 small can
4
4 tablespoons
Parsley leaf (for garnishing)

Preparation steps

1.

Soak chickpeas in cold water overnight. Next day, drain chickpeas. Combine with chicken broth, bay leaf and cloves and bring to a boil, reduce temperature and simmer, covered, for about 1 1/2 hours or until chickpeas are tender.

2.

Rinse and pat dry meat, cut into pieces. Heat oil in a pan and cook rabbit on all sides for about 12-15 minutes. Dice bacon. Peel garlic. Rinse parsley, shake dry and pluck off leaves, chop.

3.

Remove meat from the pan and arrange in a large baking dish.

4.

In the same pan, cook sausages on all sides, remove from the pan and cut into thick slices. Add cabbage to rabbits. Saute bacon with  rice and whole garlic cloves for about 5 minutes, remove garlic and set aside. Add parsley and saffron threads to the pan and saute briefly. Add chickpeas and broth so that  rice is just covered, cook for 15 minutes on medium heat. 

5.

Spread rice and chickpeas in the baking pan and season with salt and pepper, toss gently. Shake pan gently and insert garlic cloves . 

6.

Beat eggs with a little salt and white wine in a bowl over hot water bath until nice and fluffy. Pour over casserole. Bake in preheated oven at 220°C (approximately 425°F) for about 15-20 minutes or until nicely browned. Garnish with parsley and serve.