Creamy Leónese Chickpea Stew (Cocido Montañés)

Cocido Montañés is a traditional dish from the region of Castile and León in Spain. This hearty and creamy stew is made with chickpeas, pork, and vegetables, making it a perfect comfort food for cold winter days.

Gluten Free Dairy Free Main Course Castilian-Leonese Spanish Cuisine Stew Chickpeas
Creamy Leónese Chickpea Stew (Cocido Montañés)

Ingredients

  • 1 lb (450g) dried chickpeas
  • 1/2 lb (225g) bacon, diced
  • 1/2 lb (225g) Spanish chorizo, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp sweet paprika
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 6 cups (1.5 liters) chicken broth

Instructions

  1. Soak the chickpeas in water overnight.
  2. In a large pot, cook the bacon over medium heat until crispy. Add the chorizo and cook for a few minutes.
  3. Add the onion, garlic, bay leaves, paprika, cumin, salt, and pepper. Cook until the onion is soft.
  4. Drain the chickpeas and add them to the pot. Pour in the chicken broth and bring to a boil.
  5. Reduce the heat to low, cover, and simmer for 1.5 to 2 hours, or until the chickpeas are tender.
  6. Remove the bay leaves and adjust the seasoning if needed.
  7. Serve the Cocido Montañés hot, garnished with fresh parsley.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
20g
Carbohydrates
30g
Fat
15g

Supplies

Large pot Knife Cutting board Measuring cups and spoons Wooden spoon

Tools

Pot Stove

Serving suggestions

Serve the Cocido Montañés with crusty bread and a side salad for a complete meal.

Tips & tricks

For a richer flavor, you can use homemade chicken broth instead of store-bought.

Cost

Medium