Homemade Cocido (Spanish Chickpea Stew)

Name: Homemade Cocido (Spanish Chickpea Stew)
Total time: 3600 s
Yield: Serves 12 servings
Ingredients: 2.2 lbs chickpeas (about 1 kg); 1.1 lbs beef shank (about 500 grams); 1.1 lbs pork shoulder (about 500 grams); 1 piece ham bone; 3 carrots; 2 potatoes; 1 celery stalk; 1 leek; Salt; Optional: 1/2 chicken breast

José Baena @JBT2023

Sevilla, Andalucía, España

You can enjoy the broth on its own with a few drops of chamomile and mint. Serve the chickpeas with the broth, carrots, potatoes, and meat, or make a lighter cocido by draining the broth from the chickpeas and adding chorizo and green beans.

José Baena @JBT2023

Sevilla, Andalucía, España

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Ingredients

1 hour

Serves 12 servings

2.2 lbschickpeas (about 1 kg)
1.1 lbsbeef shank (about 500 grams)
1.1 lbspork shoulder (about 500 grams)
1 pieceham bone
3carrots
2potatoes
1celery stalk
1leek
Salt
Optional: 1/2 chicken breast

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Steps

1 hour

1

Peel the carrots and potatoes, and wash the rest of the vegetables thoroughly.
2

Place the chickpeas (soaked in water for 8 to 10 hours beforehand), meat, and vegetables in a pressure cooker. Cover with water.
3

Bring to a boil without closing the lid to skim off any fat, then add salt.
4

Close the pressure cooker, cook over medium heat, and once it reaches pressure, cook for about 30 minutes.
5

If you remove most of the broth, add cleaned and halved green beans, chorizo and/or blood sausage, pork belly, a piece of pumpkin, and a pinch of sweet paprika. Cook in the pressure cooker over medium heat for 10 minutes to make a delicious cocido with its pringá (meat mixture).
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