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
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
1 bay leaf
salt to taste
½ tsp white pepper
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.
No comments:
Post a Comment