Chickpea Stew (Cocido De Garbanzos) Recipe by M. Carmen
Cooking Instructions 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 ↘️ 1 Soak the chickpeas in water overnight to let them expand. 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. 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. 3 Cover with water and close the pressure cooker. 4 Meanwhile, peel the potatoes and cut them into large chunks. 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. 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. 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 ↘️ 7 Once the chorizo is cooked, the dish is ready to serve. Remove the meat pieces and serve the chickpeas ↘️ More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Cake with Cream Cheese Frosting 🎂 Stirfry vegetables and rice noodles Fried Milk California Farm Tiger Shrimp Cauliflower Polenta Black Beans Strawberry Cake with Cream Cheese Frosting 🎂 Stirfry vegetables and rice noodles Fried Milk California Farm Tiger Shrimp Cauliflower Polenta Black Beans Bharva Paneer Tindora Stirfry vegetables and rice noodles Diet biscuits in two colours 🍪 🍪 Bottlegourd Paneer Tikki Chualai aani Batataya chi Paratleli Bhaji Black Beans Cold Soba Noodles with Grated Daikon & ‘Nametake’ Enoki Tuna Salad Sandwich Super Easy Blueberry Baked Cheesecake Sumac chicken bites Bharva Paneer Tindora Stirfry vegetables and rice noodles Diet biscuits in two colours 🍪 🍪 Bottlegourd Paneer Tikki Chualai aani Batataya chi Paratleli Bhaji Black Beans Cold Soba Noodles with Grated Daikon & ‘Nametake’ Enoki Tuna Salad Sandwich Super Easy Blueberry Baked Cheesecake Sumac chicken bites