Ingredients with Measurements:
- 1 pound dried chickpeas, soaked overnight
- 1 pound beef shank
- 1 pound pork belly
- 1 pound chicken breast
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 8 cups water
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 cup cabbage, chopped
- 1 cup green beans, trimmed
- 1 cup chorizo, sliced
- 1 cup morcilla (blood sausage), sliced
Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them under cold water. Set aside.
2. In a large pot, add the beef shank, pork belly, chicken breast, onion, garlic, bay leaves, smoked paprika, cumin, oregano, salt, and pepper. Pour in the water and bring to a boil.
3. Reduce the heat to low and simmer for 1 hour, skimming the foam that rises to the surface.
4. Add the chickpeas and continue to simmer for another hour, or until the chickpeas are tender.
5. Add the carrots, potatoes, cabbage, green beans, chorizo, and morcilla. Simmer for another 30 minutes, or until the vegetables are cooked through.
6. Remove the bay leaves and discard them. Adjust the seasoning if needed.
7. Serve the cocido de garbanzos hot, with some of the broth and the meat and vegetables on top.
- Time:
Preparation time: 30 minutes
- Cooking time: 2 hours and 30 minutes
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 550
- Total fat: 25g
- Total carbohydrates: 44g
- Protein: 38g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but the flavor and texture won't be the same.
- You can use any other type of meat or sausage that you like.
Variations:
- You can add other vegetables, such as zucchini, turnips, or celery.
- You can omit the meat and make a vegetarian version of this dish.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Skimming the foam that rises to the surface will make the broth clearer and cleaner.
- Adding the vegetables in stages will ensure that they are all cooked to perfection.
Storage instructions:
- Let the cocido de garbanzos cool down to room temperature, then transfer it to an airtight container and refrigerate for up to 3 days.
Reheating instructions:
- Reheat the cocido de garbanzos in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the cocido de garbanzos in individual bowls, with some crusty bread on the side.
Garnishes:
- You can sprinkle some chopped parsley or cilantro on top of the cocido de garbanzos for a pop of color and freshness.
Pairings:
- This dish pairs well with a full-bodied red wine, such as Rioja or Tempranillo.
Suggested side dishes:
- Crusty bread
- Green salad
Troubleshooting advice:
- If the chickpeas are still hard after 2 hours of cooking, you can add a pinch of baking soda to the water to help soften them.
Food safety advice:
- Make sure to cook the meat and vegetables to a safe temperature of at least 165°F (74°C).
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Cocido de garbanzos is a traditional Spanish stew that originated in the region of Castilla y León. It is a hearty and filling dish that was traditionally eaten by farmers and laborers during the winter months.
Flavor profiles:
- The cocido de garbanzos has a rich and savory flavor, with hints of smokiness from the paprika and cumin. The chickpeas add a nutty and earthy flavor, while the meat and sausage provide a meaty and salty taste.
Serving suggestions:
- Serve the cocido de garbanzos with some crusty bread and a glass of red wine for a cozy and comforting meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Spanish