Cocido Recipe
Make Cocido Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Appetizers
Method
Appetizers
- 1
Soak Chickpeas
Rinse 2 cups of dried chickpeas and soak them in 6 cups of water overnight until plump.
- 2
Drain and rinse the chickpeas.
- 3
- 4
Add paprika
Stir in 1 teaspoon smoked paprika and cook for 30 seconds until fragrant.
- 5
Add carrots
Add 2 sliced carrots and cook for 2-3 minutes.
- 6
Add potatoes
Add 2 cubed potatoes and cook for 2 minutes.
- 7
Add cabbage
Add 4 cups shredded cabbage and cook for 2-3 minutes.
- 8
Add bay leaves
Add 2 bay leaves and stir to combine.
- 9
Add chickpeas and liquids
Pour in the drained chickpeas, 4 cups vegetable broth, and 4 cups water. Bring to a boil.
- 10
Simmer
Reduce heat to a simmer and cook 60-75 minutes, or until chickpeas are tender and potatoes are soft.
- 11
Season
Season with salt and black pepper to taste. Adjust seasoning if needed.
- 12
Finish
Remove bay leaves. Ladle into bowls and serve hot, optionally with crusty bread.
