COCIDO DE GARBANZOS

COCIDO DE GARBANZOS image

Number Of Ingredients 15

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Ingredients:
1/2 lbs/200 g dried chickpeas
Half a chorizo cut into large slices
Two pieces Morcilla de Burgos
1 large slice Serrano ham cut into dice
3 large diced tomatoes or one can peeled tomatoes
3 medium diced potatoes
1 large diced onion
2 large diced carrots
Diced garlic to taste
2 bouillon cubes
Laurel leaves
Olive oil
Salt and pepper
Saffron (optional)

Steps:

24 hours in advance, place the chickpeas in a pan or bowl and add water. Let them soak for 24 hours. If you don't have dried chickpeas, you can replace with 1 lbs canned chickpeas. How to prepare cocido de garbanzos: Sweat (lightly fry) diced onion and garlic in olive oil; Once the onion is transparent, add diced carrots and cook for few minutes Add diced fresh tomatoes or a can peeled tomatoes Add chickpeas, diced Serrano ham, sliced Chorizo, salt and pepper and softly mix all ingredients Cover the preparation with water, add 2 bouillon cubes and cook for 30 minutes Add entire Morcilla pieces (you will cut them when you serve the dish) and cook for 15 additional minutes Add diced potatoes and cook for another 30 minutes If you like, add saffron to the stew when you add potatoes (not mandatory) That's it. Your garbanzo stew is ready! Serve in soup bowls with French bread and a glass Spanish wine. Cocido de garbanzos preserves several days in the fridge; you just have to add some water before warming.