Cocido de Garbanzos

A rich, golden broth colored by the smoky oils of the chorizo. The beef and pork shank fall apart at the touch of a fork, served with buttery chickpeas and vegetables infused with deep, smoky flavors.

• Prep time: 30 min
• Cook time: 150 min
• Difficulty: Medium
• Calories: 1708
• Protein: 124 g
• Carbs: 82 g
• Fat: 93 g

Ingredients

• 400 g Chickpea ( soaked 12h )
• 500 g Pork hock ( whole )
• 300 g Beef heel ( large cubes )
• 150 g Chorizo ( whole )
• 100 g Smoked lardons
• 3 piece Potato ( peeled and halved )
• 2 piece Carrot ( large chunks )
• 1 piece Leek ( cleaned and halved )
• 1 piece Yellow onion ( whole )
• 3 piece Garlic ( crushed )
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 5 piece Black peppercorns
• 150 g Morcilla (Spanish blood sausage) ( whole )
• 1 piece Serrano ham bone ( rinsed )

Instructions

1. Sear the meats

   In a large pot, heat the olive oil. Brown the pork shank, beef, bacon, and ham bone over high heat until a brown crust forms. This browning is the base of the broth's flavor.

2. Wet and skim

   Wet generously with cold water. Bring to a boil. Carefully skim the gray foam that rises to the surface to obtain a clean and clear broth.

3. Start simmering

   Add the chickpeas (soaked overnight), crushed garlic, onion studded with bay leaf, and peppercorns. Lower the heat, cover, and let simmer gently. The liquid should simmer, not boil.

4. Add vegetables and chorizo

   Add the carrots, leek, potatoes cut into large pieces, the whole chorizo, the morcilla, and the smoked paprika. Continue cooking until a knife tip enters the potatoes like butter.

5. Reduce and serve

   Remove the meats and morcilla to cut them. If the broth is too thin, let it reduce for a few minutes without a lid to concentrate the flavors. The broth should lightly coat the back of a spoon.

Chef's tips

• Only salt at the end, as the chorizo and lardons release plenty of salt during cooking.
• If you have leftover broth, use it to cook small pasta shapes the next day.
• For a rich broth, don't slice the chorizo too early; let it infuse whole.

Storage

Keeps for 3 days in the fridge. The broth will gelatinize when cold; this is a sign of a high-quality meat stock.