World Flavors Cookbook

Cocido Andaluz

Andalusia's slow-cooked chickpea stew with pork, chicken, vegetables, and saffron — the southern version of the Spanish puchero.

Cuisine: Spain

Ingredients

• 400g dried chickpeas, soaked overnight
• 300g pork belly
• 1 chicken quarter
• 100g chorizo
• 100g morcilla
• 2 carrots, 2 potatoes, 1 onion
• 1 tomato, 3 cloves garlic
• Pinch of saffron
• 1 tsp sweet paprika
• Salt

Instructions

1. Place chickpeas, pork, and chicken in a large pot. Cover with cold water.
2. Bring to a boil, skim foam. Add onion, garlic, and saffron.
3. Simmer 1 hour. Add chorizo, morcilla, and paprika.
4. Add carrots and potatoes in the last 30 minutes.
5. Serve in stages: first the broth as soup, then the chickpeas and meats.