How to Make Spanish Chickpea Soup - Cocido

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans are more affordable and save prep time.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Water can be used to reduce costs while still providing flavor.

Soak dried chickpeas overnight in water.

Drain and rinse the chickpeas before use.

Place the ham hock in a pot with water and bring to a simmer, skimming off any scum that forms.

Simmer the ham hock for about 45 minutes to create a stock.

After 45 minutes, add the chicken thigh fillets and the second type of chorizo whole to the pot, continuing to simmer for another hour.

Add chopped carrots and the rinsed chickpeas to the pot, stirring to combine.

Simmer the mixture, leaving the potatoes out for now to avoid them falling apart.

In a separate non-stick pan, heat a good amount of olive oil over medium heat.

Add about 4 cloves of chopped garlic to the pan and sauté until fragrant, being careful not to burn it.

Add smoked paprika to the garlic and oil, stirring to combine without burning the spices.

After the garlic and paprika have cooked, add this mixture to the main pot with the meat and chickpeas.

Finally, add the potatoes to the pot and simmer for an additional 20 minutes until they are tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary