Escudella d’Andorra (Pyrenean Mountain Broth with Chickpeas, Potatoes & Sausage) – Authentic Andorra Recipe

Ingredients for Escudella d’Andorra (Pyrenean Mountain Broth with Chickpeas, Potatoes & Sausage) (4 Servings)

• 1.25 lbs (or 2.5 cups) savory Pyrenean sausages and chicken, prepped into bite-sized pieces
• 1.5 cups chickpeas and white beans, washed and trimmed
• 1 cup potatoes and savoy cabbage
• 1 medium onion and 3 cloves garlic, finely minced with garlic
• 1.5 tbsp traditional Andorra seasoning (bay leaf, thyme, black pepper)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and garlic for 3–4 minutes until fragrant.
2. Stir in bay leaf, thyme, black pepper and toast for 45 seconds to release the essential oils of Andorra's kitchen.
3. Add savory Pyrenean sausages and chicken and chickpeas and white beans, tossing to coat in the aromatic base.
4. Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
5. Fold in potatoes and savoy cabbage, adjust seasoning, and ladle steaming hot into deep bowls.