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Meia-unha (Cow foot with chickpeas)

The term "Meia-unha" (literal “half-nail”) is due to the fact that in each portion was served half of a cow foot. A very popular dish in the ancient taverns of Lisboa and currently served in most traditional restaurants.


1 Cow foot (cleaned and cuted into two halves crosswise)
1 chorizo
2 large onions
4 cloves garlic
2 carrots
2 bay leaves
500 g dried chickpeas
olive oil
3 or 4 ripe tomatoes
1 dl white wine

. Place the cheakpeas in a bowl, cover with plenty of water to soak over 12 hours  
. Put the cheakpeas in a pot with water to cover, and bring to a boil. Save the cooking water.
. Simmer the cow foot until the meat is soft (40 minutes in a pressure cooker).
. Remove the meat from the bone and discard the bone, cut the meat into pieces and reserve, as well as some of the cooking broth.
. In a pot over moderate heat, sauté chopped onions and garlic in olive oil and add the diced tomatoes.
. Add chopped carrots and chorizo, chillies and bay leaves
. Simmer until done, add the meat, drizzle with white wine and a bit of cooking broth.
. Add the boiled cheakpeas, rectify the seasoning and serve with rice or just plain.