Spanish cocido

Spanish cocido

By
From
Encyclopedia of Food and Cookery
Serves
6

A traditional Spanish soup-stew. Serve in deep soup plates.

Ingredients

Quantity Ingredient
500g dried chickpeas
60ml olive oil
3-4 large onions, chopped
2 garlic cloves, crushed
2 tomatoes, quartered
4 carrots, sliced
30g parsley, chopped
1 ham bone or ham hock, (optional)
2 teaspoons salt
2 chorizos or salami, sliced
1 x 1 kg piece chuck steak
or 1 x 1 kg piece veal breast

Method

  1. Place chickpeas in a saucepan, cover with water and bring to the boil. Boil for 2 minutes, then remove from heat and soak for 1 hour. Drain. Cover with fresh water and simmer for 1½ hours.
  2. Heat oil in a large saucepan and sear meat over high heat. When brown all over, add remaining ingredients and chickpeas with their cooking water. Bring slowly to the boil, then cover and simmer for 1½ hours or until chickpeas are tender. Add more hot water during cooking if necessary; the chickpeas must be well covered throughout cooking time.
  3. To serve, discard ham bone or hock (return meat to soup, if liked), slice meat and spoon chickpea sauce over.
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