Spicy Mountain Stew

Instructions

1. 1

   Soak the chickpeas in water overnight or for at least 8 hours.

2. 2

   Drain the chickpeas and set them aside.

3. 3

   Peel and chop the pumpkin into small cubes.

4. 4

   Finely chop the onion.

5. 5

   In a large pot, add the Iberian ham, bacon, and chorizo. Cook over medium heat until they start to release their fat.

6. 6

   Add the chopped onion to the pot and sauté until it becomes translucent.

7. 7

   Add the lamb pieces to the pot and brown them on all sides.

8. 8

   Stir in the chickpeas, beans, and broad beans.

9. 9

   Add the pumpkin cubes to the pot.

10. 10

    Mix in the mustard and chili powder, ensuring everything is well coated.

11. 11

    Pour in enough water to cover all the ingredients.

12. 12

    Bring the stew to a boil, then reduce the heat to low and let it simmer for about

13. 13

    5 to 2 hours, or until the chickpeas and meat are tender.

14. 14

    Stir occasionally and add more water if necessary to keep the ingredients submerged.

15. 15

    Once cooked, adjust the seasoning with salt and pepper to taste.

16. 16

    Serve hot and enjoy your Spicy Mountain Stew.