Chickpea Stew (Cocido de Garbanzos)

Name: Chickpea Stew (Cocido de Garbanzos)
Total time: 9000 s
Yield: Serves 6 servings
Ingredients: 6 handfuls chickpeas (about 1 1/2 cups or 300 grams); 1 piece cured pork fat (about 3 oz or 85 grams); 4 pork bones; 2 pieces chicken (such as thighs or drumsticks); 1 pork shank or knuckle; 1/2 pig’s foot; 1 pig’s ear; 6 pieces blood sausage or chorizo; 2 potatoes; Water; Salt

M. Carmen @cook_112959599

Itinerante: hoy aquí mañana allá

Chickpea stew is a hearty, filling dish, perfect for warming up during the winter. It’s not that cold anymore, but it had been a while since I last made it, and we were craving a good cocido, so we got to work.

This cocido is typical of the Extremadura region, which is also known for producing excellent chickpeas. Interestingly, Turkey is the country that eats the most chickpeas, according to various studies.

Setting aside my opinion and some general knowledge, here’s the recipe ↘️

Hope you enjoy it. Good luck in the kitchen. Yum yum. Enjoy! 😋😋

Setting aside my opinion and some general knowledge, here’s the recipe ↘️

Hope you enjoy it. Good luck in the kitchen. Yum yum. Enjoy! 😋😋

M. Carmen @cook_112959599

Itinerante: hoy aquí mañana allá

Setting aside my opinion and some general knowledge, here’s the recipe ↘️

Hope you enjoy it. Good luck in the kitchen. Yum yum. Enjoy! 😋😋

Setting aside my opinion and some general knowledge, here’s the recipe ↘️

Hope you enjoy it. Good luck in the kitchen. Yum yum. Enjoy! 😋😋

Saved

Ingredients

About 2 hours and 30 minutes

Serves 6 servings

6 handfulschickpeas (about 1 1/2 cups or 300 grams)
1 piececured pork fat (about 3 oz or 85 grams)
4pork bones
2 pieceschicken (such as thighs or drumsticks)
1pork shank or knuckle
1/2pig’s foot
1pig’s ear
6 piecesblood sausage or chorizo
2potatoes
Water
Salt

Saved

Steps

About 2 hours and 30 minutes

1

Soak the chickpeas in water overnight to let them expand.
2

The next day, drain the chickpeas. Rinse all the meat thoroughly. Place everything in a pressure cooker with the cured pork fat, and add a little salt.
3

Cover with water and close the pressure cooker.
4

Meanwhile, peel the potatoes and cut them into large chunks.
5

After one hour, open the cooker and taste for salt. If it needs more, add a bit; if it’s too salty, add some water. Once the seasoning is right, add the potatoes, close the cooker again, and cook for another hour.
6

After this time, the chickpeas and meat should be tender. Open the cooker, add the pieces of chorizo or blood sausage, and simmer uncovered.
7

Once the chorizo is cooked, the dish is ready to serve. Remove the meat pieces and serve the chickpeas ↘️