Cocido de Garbanzos (Spanish Chickpea Stew)

This Cocido de Garbanzos (Spanish Chickpea Stew) is a healthy version that has enough meat to keep you satiated for hours but it’s also loaded with veggies that are good for you.

In Mexico, I grew up eating a few dishes from Spain that were part of our culture and this dish is one of them. We can’t deny that a lot of our foods were inherited from Spain since the Spaniards invaded Mexico after all! Heck! Even my last name is Spanish: Frias!

The mix of cultures has been happening for centuries and I truly cannot imagine a world where we all lived divided. The people, the food, the cultures would be just plain boring!

Ingredients

This Cocido De Garbanzo has so many flavors just like our world does. But seriously, it’s healthy & filling making it perfect for this time of year where people’s diets start to decline due to all of the holiday treats that start to be part of the season.

• The proteins: dried chickpeas, chicken breast skinless & boneless and Spanish style chorizo.
• For the veggies you’ll need: baby red or white potatoes, carrots, celery garlic cloves, cabbage, fresh parsley
• The spices: bay leaves, kosher salt, ground black pepper, smoked paprika, fresh oregano, smoked paprika
• You’ll also need saffron threads or powdered saffron. It’s a pricey spice but it’s worth getting it. It does make the difference. You don’t need much so buy the smallest package you can find.
• plus low sodium chicken broth (homemade is always the best but if you don’t have any, buy the one that comes in a box. Stay away from the canned stuff :).

Instructions

1. In a 6 quart (or larger) slow cooker, place chicken, chickpeas, chorizo, potatoes, carrots, celery, garlic, bay leaves, salt & pepper, oregano, paprika & saffron.
2. Bring chicken broth to a boil in a saucepan and add it into the slow cooker.
3. Cover and cook on High for 4 hours.
4. Transfer chicken to a cutting board, add the cabbage into the soup, cover and cook until it is tender, about 30 minutes.
5. Remove the bay leaves and discard.
6. Shred the chicken and add back into the soup; season with salt & pepper to taste.
7. Serve warm and sprinkle with chopped fresh parsley.

How to serve

The beauty of this Garbanzo Stew is that it doesn’t need any side dishes to complement it. However, serving with some bread like a bolillo or baguette will be the perfect pairing. Even also flour tortillas will go great with this Cocido De Garbanzo.

I hope you get to make it since it’s delicious. The leftovers can easily be frozen if you think it’s too much or just cut the recipe in half.

Cocido de Garbanzos (Spanish Chickpea Soup)

Servings 8 bowls

Ana Frias

5 from 3 votes

Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

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This Cocido de Garbanzos (Spanish Chickpea Soup) is a healthy version that has enough meat to keep you satiated for hours but it's also loaded with veggies that are good for you.

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8 bowls

Ingredients  

1x2x3x

• ▢ 1 lb dried chickpeas soaked overnight, drained
• ▢ 1 lb chicken breast skinless & boneless
• ▢ 4 ounces Spanish style chorizo cut into 1/2 inches rounds
• ▢ 8 baby red or white potatoes scrubbed and halved
• ▢ 2 large carrots cut into 1/2 inch chunks
• ▢ 2 stalks celery chopped
• ▢ 3 large garlic cloves minced
• ▢ 2 bay leaves
• ▢ 1 teaspoon kosher salt plus more to taste
• ▢ 1/2 teaspoon ground black pepper plus more to taste
• ▢ 1 tablespoon chopped fresh oregano
• ▢ 1 tablespoon smoked paprika
• ▢ 1/2 teaspoon saffron threads or 1/4 teaspoon powdered saffron
• ▢ 6 cups low sodium chicken broth
• ▢ 1/2 medium cabbage about 1 lb, cored and cut into 8 wedges
• ▢ 1/2 cup chopped fresh parsley

Instructions 

• In a 6 quart (or larger) slow cooker, place chicken, chickpeas, chorizo, potatoes, carrots, celery, garlic, bay leaves, salt & pepper, oregano, paprika & saffron.
• Bring chicken broth to a boil in a saucepan and add it into the slow cooker.
• Cover and cook on High for 4 hours.
• Transfer chicken to a cutting board, add the cabbage into the soup, cover and cook until it is tender, about 30 minutes.
• Remove the bay leaves and discard.
• Shred the chicken and add back into the soup; season with salt & pepper to taste.
• Serve warm and sprinkle with chopped fresh parsley.

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Nutrition

Serving: 1bowl | Calories: 555kcal | Carbohydrates: 98g | Protein: 32g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 742mg | Potassium: 109mg | Fiber: 15g | Sugar: 6g

The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.