Spanish Cocido
A hearty one-pot stew with chickpeas, meats, and vegetables
Ingredients
Instructions
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Prepare the chickpeasDrain the soaked chickpeas and place them in a large pot. Cover with fresh cold water and bring to a boil. Skim off any foam that rises to the surface, then reduce heat to maintain a gentle simmer.
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Add the meatsAdd the beef shank, pork belly, chicken thigh, and ham bone to the pot with the chickpeas. Add the bay leaves, salt, and enough water to cover all ingredients by at least 2 inches. Bring back to a simmer.
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Cook the baseCook the chickpeas and meats over low heat, partially covered, for about 2 hours or until the chickpeas are tender and the meats are cooked through. Skim off any foam or fat that rises to the surface periodically.
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Add the vegetablesAdd the halved onion, carrot chunks, leek, and potatoes to the pot. Continue to simmer for another 30 minutes, until the vegetables begin to soften.
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Cook the cabbage and sausagesAdd the cabbage wedges and morcilla or chorizo sausage to the pot. Simmer for an additional 20-30 minutes until the cabbage is tender and the sausages are heated through.
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Prepare for servingTraditionally, cocido is served in stages. First, strain the broth and serve it as a soup with small pasta or rice. Then, serve the chickpeas and vegetables on a platter. Finally, serve the meats sliced on another platter. Alternatively, everything can be served together in a large communal dish.
Nutritional Information
720
Calories
per serving
42
Protein
g per serving
45
Carbohydrates
g per serving
38
Total Fat
g per serving
12
Saturated Fat
g per serving
9
Fiber
g per serving
8
Sugar
g per serving
980
Sodium
mg per serving
25
Vitamin C
% daily value
30
Iron
% daily value
Spanish Cocido is Also Known As
Cocido Madrileño, Madrid-style Stew, Cocido Español, Spanish Chickpea Stew or Cocido de Madrid
