Authentic home cooking from Japan, with US measurements. 
Authentic Cocido (Spanish Chickpea Stew)
A stew for the cold season, rich with flavors from various bones. Are you a slow simmer fan or do you prefer the speed of a pressure cooker?
The origin of this recipe
With a taste reminiscent of pork bone ramen soup, I started making this because I craved this flavor. Chickpeas are said to be beneficial for women, containing plenty of isoflavones. The flavor comes not only from the meat but also from the chickpeas, making this soup truly addictive.
Authentic Cocido (Spanish Chickpea Stew)
A stew for the cold season, rich with flavors from various bones. Are you a slow simmer fan or do you prefer the speed of a pressure cooker?
The origin of this recipe
With a taste reminiscent of pork bone ramen soup, I started making this because I craved this flavor. Chickpeas are said to be beneficial for women, containing plenty of isoflavones. The flavor comes not only from the meat but also from the chickpeas, making this soup truly addictive.
Open in Cookpad AppSteps
- 1
Soak the chickpeas in room temperature water with 2 tablespoons of salt for over 12 hours.
- 2
In a large pot, add the meat, bones, and pork lard, cover with plenty of water, and bring to a boil.
- 3
Once boiling, add the drained chickpeas, bring back to a boil, and skim off any foam. Cover and simmer on low heat for 1 hour.
- 4
Add the chicken and chorizo, skim off any foam, cover again, and simmer on low heat for 1.5 hours.
- 5
After 2.5 hours, remove about 1/3 of the soup to another pot and add hot water (not cold, to prevent the chickpeas from hardening).
- 6
Check the salt level, add more if needed, then add the carrots and turnips, peeled and halved lengthwise, and simmer for 30 minutes.
- 7
Add the peeled potatoes and simmer for another 30 minutes until done.
- 8
Shred the cabbage thickly and boil in a separate pot. Boiling separately keeps it fresher when served.
- 9
Boil the blood sausage in a separate pot for about 15 minutes as it has a strong flavor.
- 10
Serve the meats on a separate plate, slice them, and arrange them over the chickpeas on a serving plate along with the sausages and cabbage.
- 11
To make the pasta soup: once the reserved soup from step 5 is boiling, add a handful of fine pasta and cook, seasoning with salt and pepper to taste.
- 12
Spaniards typically eat this pasta soup as the first course, followed by the stew contents as the second course.
- 13
Leftover Cocido can be made into croquettes. Remove the meat from the bones and chop finely, puree the chickpeas, and use as filling for croquettes.
- 14
For a quicker version, after skimming the foam in step 3, add the meat and vegetables and cook in a pressure cooker for 20 minutes. Remove the lid, add the potatoes, and cook for another 20 minutes.
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