Rancho à Portuguesa by Martina Caetano for One Part Podcast

In this week’s podcast with De’Mar Hamilton, his wife Martina made a plant-based recipe just for the episode! If you haven’t heard our chat yet, maybe give it a listen while making this stew.

Martina’s original recipe called for soyrizo. I usually don’t mess with the soy/gluten combo because it hurts my belly – but if you can…I think this soup would be so damn good with it. It’s good by itself, but the soyrizo would really add extra great flavor and make it an even heartier dish.

Thanks Martina!

{ Rancho à Portuguesa }
   by Martina Caetano

1 small white onion, chopped
2-3 garlic cloves. minced
1 package soyrizo (optional. Martina suggests Trader Joes brand)
2 carrots, cut into small slices
1/2 tube of tomato paste
3/4 cup of white wine
1 can of chickpeas, drained
3-4 cups veggie broth
2 cups brown rice pasta (penne or rigatoni)
1/2 of a head of napa cabbage, chopped into 2 x 2 inch pieces
3 bay leaves
Lots of sweet paprika
Lots of smoked paprika
Crushed red pepper flakes to taste (if you like it spicy)
Salt and pepper to taste
2 tablespoons of fresh minced parsley

Start boiling the pasta al dente(!) according to instructions while you prepare the rest of the dish.

In a large pot sauté the onions until soft. Add the garlic, carrots, and soyrizo. Stir frequently for about 5 minutes or until it has a nice color. Add the tomato paste and stir in for about a minute and season with a generous amount of sweet and smoked paprika. Roughly about 1.5 tablespoons each.

Add the white wine and let it cook down for about 2 minutes. Add the chickpeas and let it simmer down again and the veggie broth and bay leaves. Salt and black pepper to taste. Let it cook for about 15 to 20 minutes. Add more broth if needed. Stir in the cabbage and the cooked pasta about 2 minutes before serving.

Take out the bay leaves, add the parsley and enjoy!