Stew of Garbanzos, Roasted Chestnuts and Turkey with Garlic-Orange Aliño

I found the chestnuts, but not until we returned to Spain. Ever since, I’ve been roasting them off in batches, peeling them patiently like a meditation, then storing them in the freezer to add to soups, like this one.

Flavorful and deeply warming, this savory, rich, stew sings with a subtle, earthy sweetness from the chestnut and a bright counterpoint of citrus. The rich, earthy texture of the chestnut is satisfying against the slight firmness of the chickpeas and the tenderness of the turkey. Do not sleep on that aliño.

Serves 6

INGREDIENTS:
for the stew
1.5 cups Chickpeas (dried beans soaked overnight and drained is best. if using from a can, rinse very well)
6 cups of Water or Stock
2 lbs Turkey Breast
1/2 cup Jamón (pancetta is ok in a pinch)
1/4 cup Dry Sherry (Fino or Amontillado)
1 Onion, diced
1 Leek, diced
2 Carrots, diced
1 cup Chestnuts (freshly roasted and peeled is best, but good quality jarred/vacuum-packed is acceptable)
1 Bay Leaf
1 teaspoons Saffron Threads
1 teaspoons good quality Paprika (Pimentón de la Vera), sweet variety)
Salt and freshly ground Black Pepper to taste

for the garlic-orange aliño (dressing)
3 tablespoons Spanish Extra Virgin Olive Oil
3 cloves of Garlic, thinly sliced
1 Orange, zest from half and 1 tablespoon of juice
Handful of fresh Parsley, finely chopped

METHOD:

Place the cubed jamon, onion, leek, carrots, and bay leaf into a large pot or Dutch oven. Over medium-low heat, allow the jamón fat to begin to render and the veg to lightly brown. Add the drained, soaked chickpeas. Pour in the stock (or water) until all ingredients are well-submerged. Bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low. Cover the pot partially and let it simmer gently for 1 hour and 15 minutes. (Skim off any foam that rises to the surface.)

Tip: for best aroma, color, and flavor— toast and bloom saffron threads by placing in a small, dry pan over low heat for about 30 seconds until fragrant. Immediately transfer the threads to a small bowl. Add 1/4 cup of the hot liquid from the stew to the saffron. Let it bloom for 10 minutes.

Add the saffron, smoked paprika, and dry sherry into the stew. Stir well to dissolve the paprika and infuse the golden color of the saffron. Season generously with salt and pepper. Gently stir in the roasted, peeled chestnuts and the turkey pieces. Continue to simmer, partially covered, for another 30 minutes, or until the chickpeas are completely tender and the turkey is cooked. The chestnuts will begin to soften and thicken the broth.

While the stew continues to cook, prepare the fragrant finish. In a small skillet, heat the olive oil over medium-low heat. Add the thinly sliced garlic and cook gently for 2-3 minutes until fragrant and just beginning to turn golden (do not let it burn!). Remove the pan from the heat. Stir in the orange zest and the chopped parsley into the warm oil. This simple step adds a bright, sensory lift to the rich stew.

Carefully remove bay leaf from the pot. Stir in the orange juice to brighten the overall flavor. Taste and adjust the salt and pepper if needed. Ladle the hot stew into bowls. Spoon a generous drizzle of the warm garlic-orange aliño over the top of each serving before enjoying.