Português 
English (UK) 
Description: Orange-colored broth of chickpeas, carrot slices and small pieces of sausages.
Delimitation of the geographical area of production: Figueira da Foz.
Ingredients used: 5 large whelks; 1/2 kg of chickpeas; hot water; salt; chilli; 2 onions; 2 carrots; chorizo from Quiaios or Lavos; lemon juice.
Preparation: Take five large whelks. After they are well cooked, (they take about an hour and a half to cook) they are removed, cleaned and grown, and then cut into small pieces. The grain, well soaked, is cooked separately. A stew is prepared with two onions, two chopped carrots and, in the middle of the sauté, add pieces of streaky bacon, a little chorizo from Quiaios or Lavos, and the whelks (already cooked), to brown. Let it cook and add a little hot water and the chickpeas, taking care to add, if necessary, the necessary water, so that the chickpeas are not loose.
Season with salt, chilli to taste and, when removed, squeeze a lemon.
This same recipe can be made with fish buchos, but mainly with hake or redhead buchos.
Product history: Fishermen's recipe (use the sausages of Quiaios and Lavos) whelk feijoada is a nuance of this.
