September ’10 – Week 3 – Friday Dinner/Entree
Cocido is a traditional chickpea stew from Spain. There’s a little something for everyone in this dish, and even the babies in the family can have a nourishing taste of the carrots and chickpeas mashed in some of the beautiful golden broth. For the sake of American families on the go, this recipe takes full advantage of the slow cooker, and omits a few of the much harder to find traditional ingredients, such as black pudding and pig’s trotters.
9 oz Dried Chickpeas, soaked overnight
1 lb Brisket, in one piece
9 oz Bacon, in one piece (ask butcher)
1 Whole Garlic Bulb
2 Bay Leaves
Several Black Peppercorns, crushed
1 small Onion, studded with 2 Cloves
1 1/2 lb Cabbage, quartered
2 Carrots, cut into large pieces
1 lb Small Potatoes, peeled
2 Chorizo Sausages
Drain and rinse chick peas. Put everything in the slow cooker, arranged neatly, and cover to the top with water. Cook on high 6-8 hours. Before serving, salt and pepper to taste.
Serve on separate platters (or courses, per tradition,) meats should be sliced and served with the chickpeas, sausages (again sliced) and vegetables together, and the broth alone, sometimes with noodles.