Olla Cortijera de Cordoba
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Andalusians are quite fond of cumin as a spice. This one-pot farm meal with the distinctive smell and taste of cumin, an olla from the hilly farmlands around Cordoba, is an examle of the simplest of preparations from cocina pobre, the cuisine of the poor. This stew can be frozen and is excellent later in the week. INGREDIENTS 5 quarts cold water 2 cups dried chickpeas, about 1 pound, picked over, soaked overnight and drained 1 large onion, chopped 3 large garlic cloves, peeled 3 tablespoons extra-virgin olive oil Salt, to taste 1 teaspoon freshly ground cumin seeds 1/2 pound Irish or Canadian bacon, diced 1 small head green cabbage, about 1-3/4 pounds, cored and chopped Bring the water to a boil in a stew pot. Add the drained chickpeas, onion, garlic, olive oil, salt, and cumin. Reduce heat to medium and after add the bacon after 2 hours. Cook until the chickpeas are soft, about 1 hour longer. Add the cabbage to the pot and cook for 1 hour. Taste and adjust the seasonings. Serve. Makes 8 servings