Cocido Madrileño

Ingredients

• 1 cup chickpeas
• 8 oz chorizo
• 8 oz pork belly
• 2 large carrots
• 1 small cabbage
• 2 medium potatoes
• 1 medium onion
• 4 cloves garlic
• 2 leaves bay leaves
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 8 cups water

Instructions

1. 1

   Soak 1 cup of chickpeas in water overnight or for at least 8 hours.

2. 2

   In a large pot, heat 2 tablespoons of olive oil over medium heat.

3. 3

   Add 1 medium chopped onion and sauté for about 5 minutes until translucent.

4. 4

   Add 4 minced garlic cloves and sauté for another 1-2 minutes until fragrant.

5. 5

   Add 8 oz of chorizo (sliced) and 8 oz of pork belly (cut into cubes) to the pot. Cook for about 5-7 minutes until browned.

6. 6

   Add the soaked chickpeas (drained), 8 cups of water, 2 bay leaves, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 1 teaspoon of black pepper.

7. 7

   Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 1 hour.

8. 8

   After 1 hour, add 2 large chopped carrots, 1 small chopped cabbage, and 2 medium chopped potatoes to the pot.

9. 9

   Continue to simmer for an additional 30-40 minutes until the vegetables and chickpeas are tender.

10. 10

    Remove from heat and let it sit for 10-15 minutes before serving.

11. 11

    Serve hot, garnished with fresh parsley if desired.