6 Serves
200 Mins
In a large stockpot, combine the beef shank, chickpeas, and water. Bring to a boil, skimming off any foam that rises to the surface.
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SpanishVitamin E
0 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
154 µg / 400 µgCalcium
78 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
66 mg / 420 mgPhosphorus
431 mg / 1,250 mgPotassium
836 mg / 4,700 mgSodium
591 mg / 2,300 mgZinc
10 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
30 µg / 55 µgFiber
7 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
68 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 g
Reduce heat and simmer the meat and chickpeas for 2 hours. Add the chorizo, morcilla, and onion, then continue to simmer until the meats are tender.
Add the cabbage and season the stew with salt and black pepper to taste. Cook for an additional 45 minutes until all vegetables are soft.
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Tunisian