Chickpea Cocido

Chickpea Cocido is a hearty vegan Spanish baked dish that combines tender chickpeas with a medley of vibrant vegetables and aromatic spices. This comforting meal is perfect for cozy evenings and showcases the rich flavors of traditional Spanish cuisine.

Ingredients

• Chickpeas - 200 grams (cooked or canned)
• Potato - 1 medium (about 150 grams), diced
• Carrot - 1 medium (about 100 grams), diced
• Red bell pepper - 1 medium (about 150 grams), diced
• Onion - 1 small (about 100 grams), diced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 250 milliliters
• Smoked paprika - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon (or to taste)
• Black pepper - 1/4 teaspoon
• Bay leaf - 1
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large skillet, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until the onion becomes translucent.
3. Add the diced carrot and red bell pepper to the skillet and cook for an additional 5 minutes, stirring occasionally.
4. Stir in the diced potato, cooked chickpeas, smoked paprika, cumin, salt, black pepper, and bay leaf. Mix well to combine.
5. Pour in the vegetable broth and bring the mixture to a simmer. Cook for about 10 minutes until the vegetables are slightly tender.
6. Transfer the mixture to a baking dish and cover with aluminum foil.
7. Bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes to allow the top to slightly crisp.
8. Once done, remove from the oven, discard the bay leaf, and let it cool for a few minutes.
9. Garnish with fresh parsley before serving.

Nutrition

• Calories: 300
• Protein: 12 g
• Carbs: 50 g
• Fiber: 12 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.25 L

Health Benefits

• High in plant-based protein from chickpeas.
• Rich in dietary fiber, promoting digestive health.

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