Spicy Iberian Bean Casserole

Instructions

1. 1

   Soak the chickpeas overnight in water. Drain and set aside.

2. 2

   Peel and dice the pumpkin into small cubes.

3. 3

   Chop the large onion finely.

4. 4

   Cut the Iberian ham, bacon, and chorizo into small pieces.

5. 5

   In a large pot, add the bacon and chorizo. Cook over medium heat until they release their fat and become crispy.

6. 6

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

7. 7

   Stir in the diced pumpkin and cook for about 5 minutes.

8. 8

   Add the chickpeas, beans, and broad beans to the pot.

9. 9

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

10. 10

    Pour in enough water to cover the ingredients and bring to a boil.

11. 11

    Reduce the heat to low, cover the pot, and let it simmer for about

12. 12

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

13. 13

    Stir occasionally and add more water if necessary to prevent sticking.

14. 14

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

15. 15

    Serve hot and enjoy your Spicy Iberian Bean Casserole.