Ingredients
- 400 g chickpeas (soaked overnight)
- 300 g beef shank
- 1 chicken thigh
- 150 g salt pork
- 1 ham bone
- 1 chorizo
- 1 morcilla (blood sausage)
- 2 potatoes
- 2 carrots
- 1/4 cabbage
- 100 g thin noodles
- Salt to taste
- Water
Step-by-step
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- Soak the chickpeas overnight and drain.
- Put the beef shank, chicken, salt pork and ham bone in the mixing bowl. Cover with water and add the chickpeas in the steaming basket.
- Set 60 min/100°C/spoon speed/reverse, skimming off the foam with a skimmer.
- Add the chorizo and morcilla and set 30 min/100°C/spoon speed/reverse.
- Add the carrots and potatoes in chunks and cook 20 min/100°C/spoon speed/reverse.
- Cook the cabbage separately with a little broth so it doesn't discolor the rest.
- Strain the broth, boil the noodles in it 8 min/100°C/spoon speed and serve the soup as the first course, then the chickpeas with vegetables, and finally the meats.
Tips
- Serve the cocido in three courses: first the soup, then the chickpeas and vegetables, and finally the meats.
- Save some broth to loosen the stew if it gets too thick.
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