Description
Cocido is a Spanish traditional thick soup of chickpeas ( Turkish peas), meat, meats and vegetables. Cocido is first and second in one. Spain has many options cosido. In the North more often prepared this dish with beans, and southern peas. More popular find the Madrid option. So I tried to cook. I like a more simple and quick meals, but I decided to try cocido. Thanks to the many cooks this dish, and someone not decided yet, afraid of the long cooking cosida. Believe me, it's not... All cooked together and then decomposed into different containers - meat, vegetables, chickpeas. And last, the broth is cooked thin vermicelli. My family was fed, everyone has found for himself what he prefers.
Ingredients
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Chickpeas
250 g
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Beef
300 g
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Chicken
300 g
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Pork
400 g
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Potatoes
3 piece
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Carrots
2 piece
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Onion
1 piece
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Cauliflower
200 g
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Broccoli
100 g
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Garlic
4 tooth
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Chili
1 piece
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Seasoning
-
Water
3.5 l
Cooking
Chickpeas - garbanzo beans.
Chickpeas soaked in salted warm water overnight for 12 hours.
In the morning I washed it with cold water. Chickpeas are well swollen.
The meat is washed, put in a saucepan with a thick bottom, pour cold water so that the meat was covered with water and set to boil on the stove. After 60 minutes shut off the oven and left under cover until morning. Usually, as soon as the water boils and you see the scum, the water is drained, pour another.
In the morning off the top dripping, the meat is removed, and the broth strained.
Prepared vegetables - potatoes, carrots, onions, cauliflower, broccoli, chilli and garlic.
In the strained broth put the meat and chickpeas in a gauze bag, to then not have to catch from the broth. After about 30 minutes in the pot with the broth put potatoes, carrots and onion intact. And so gradually all the vegetables in the boiling broth. Added spice. Cabbage put in the end of cooking. Left cocido to infuse and to soak up the flavors of herbs and spices.
Cosido ready. Now you need to take it apart and put it on plates, as is done in the national Spanish recipe. From a gauze sack poured the chickpeas into a bowl, took out the vegetables and meat.
Chickpeas soft, fragrant and all peas whole, not seethe.
The dish must be submitted to fresh herbs. I put green onions, parsley and Basil in cups. Everyone will cut yourself as you need.
The broth is made with small noodles and put on the table bread of coarse grinding. The afternoon began with a thick noodle soup.
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