Cocido is a traditional chickpea-based stew from Spain. Our recipe is made with chicken, chorizo and pork belly – making a hearty casserole that’s slow-cooked to perfection.
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Ingredients
- Large pinch of saffron
- 500g packet dried chickpeas, soaked overnight in water
- Large whole chicken, cut into about 12 pieces, skin and bone left on
- 300g chorizo sausage, skinned and cut into big chunks
- 4 pork belly chops, cut into chunks
- 6 whole garlic cloves, peeled
- 6 rosemary sprigs
- 250g tiny pasta shapes for soup, such as midolinne (melon seed) or stellini (stars)
- Small bunch flatleaf parsley, finely chopped
- Small block of mature Manchego or Parmesan, to grate on top
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Method
- Add the saffron to some boiling water, stir well then make up to 3 litres using cold water. Drain the chickpeas and place in a large cooking dish or tin with the chicken, chorizo, pork, garlic, and rosemary sprigs. Season generously with salt and pepper then pour over the saffron water – add more water, if necessary, to ensure the mixture is fully covered. Cover tightly and place in a cold oven. Turn on to 180°C/fan160°C/gas 4 and cook for 4-6 hours until the chickpeas and meat are very tender.
- When ready to serve, put on a pan of salted water for the pasta. Cook for 8 minutes or so, according to packet instructions, then divide between the bowls. Sprinkle over the parsley and add a good ladleful of the saffron stock spooned off the top of the cocido to each bowl. Pass round the Manchego.
- Once the soup has been eaten, put the cocido on the table so guests can serve themselves.
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