Rancho Vegetariano (Vegetarian Chickpea, Vegetable and Pasta Stew)
- Prep
- 10 min
- Total
- 55 min
- Servings
- 4
- Calories
- 420 kcal
Rancho vegetariano is the meatless version of the traditional Portuguese rancho: chickpeas, cabbage, pumpkin, carrot and pasta in an aromatic broth scented with mint and lemon.
It’s a nourishing dish, with plant protein and fiber, cheap and easy to make for the family or a group of friends. Like cozido, rancho is above all a winter dish.
Recipe
Rancho Vegetariano
The traditional rancho without meat: chickpeas, cabbage, pumpkin, carrot and pasta, in a broth with mint and lemon. Comforting and nourishing.
Ingredients
Method
- 1First make the aromatic broth: bring 300 ml of water to the heat with the peelings of the onion, carrot and pumpkin, the cabbage stalks, the garlic and the green part of the leek. Let it simmer, strain and set aside.
- 2Put the onion, garlic, leek and tomato in a pot and add the aromatic broth and the white wine, together with the pumpkin, carrot, cabbage, mint leaves, the zest and juice of 1 lemon, the thyme and the nutmeg. Cook over low heat.
- 3Add the macaroni and the olive oil, and when it's almost done, add the chickpeas and serve.
Tips
The broth made from the vegetable peelings gives the stew its depth; a splash of white wine adds more.
It adapts to what you have: cauliflower, spinach, beans or potato also suit it. For more heat, add piri-piri; for a thicker rancho, a little mashed potato in the broth.
Serve with bread or a green salad. A little feta or black olives on top is a good extra.
