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Friday, March 22, 2013

COCIDO DE DIARIO WITH RECIPE

everyday chickpea stew. This is a much simpler dish than cocido or cocido maragato. The custom was that peasants left a pot of food cooking on the ashes of a fireplace when they went to work in the fields all day long. When they returned home at night, they were greeted with a warm, hearty meal. Some made new pots everyday, while others made enough food in a pot to last a week. See olla podrida. [Sutil. 1994:165; and Villar. 1994:182]

COCIDO OR EVERYDAY CHICKPEA STEW ADAPTED FROM EL LIBRO DE LA FAMILIA[1] COCIDOS O PUCHERO COMÚN, p 45-46

Everyday Chickpea Stew
Photo by: MR Samper and MJ Martínez Presta
½ lb chickpeas
1 lb meat (beef or lamb)
½ hen
entrails from the hen
3 ½ oz smoked ham
3 ½ oz streaky bacon
1 small onion
2 white carrots (orange, if not available)
1 bay leaf

salt to taste
½ tsp white pepper

Preparation

Soak chickpeas in water overnight. The next day, wash the meat and add that to the pot. Cover with water and bring to a boil. Skim off the scum. Reduce heat and boil gently for 2 hours.

Add chickpeas and continue cooking for 10 minutes. Add entrails from the hen, ham, streaky bacon, onion, bay leaf, salt and pepper. Bring to a boil again and then reduce heat.  Continue boiling gently for 10 minutes.

Add chicken and entrails. Boil gently 20 minutes.   



[1] See  blog titled CHICHAS WITH RECIPE FOR COOKED MUSSLES published December 21, 2012 for explanation of the reference.

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