Cocido de Garbanzos y Algas

Cocido de Garbanzos y Algas is a delightful vegan Spanish dish that combines chickpeas with nutrient-rich seaweed, creating a hearty and flavorful meal. Perfect for those who appreciate a unique twist on traditional flavors, this dish is both satisfying and nourishing.

Ingredients

• Chickpeas (cooked) - 200 grams
• Nori seaweed - 10 grams
• Kombu seaweed - 5 grams
• Olive oil - 2 tablespoons
• Garlic (minced) - 2 cloves
• Onion (chopped) - 1 medium
• Carrot (diced) - 1 medium
• Celery (diced) - 1 stalk
• Vegetable broth - 500 milliliters
• Paprika (smoked) - 1 teaspoon
• Cumin - 1/2 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley (chopped) - for garnish

Steps

1. In a pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent.
2. Add the diced carrot and celery to the pot, cooking for another 5 minutes until they begin to soften.
3. Stir in the smoked paprika and cumin, cooking for an additional minute to release the spices' aromas.
4. Pour in the vegetable broth and bring the mixture to a simmer.
5. Add the cooked chickpeas, torn pieces of nori and kombu seaweed, salt, and black pepper. Simmer for 15-20 minutes to blend the flavors.
6. Taste and adjust seasoning as needed, then remove from heat.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 12 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas.
• High in fiber, promoting digestive health.
• Contains omega-3 fatty acids from seaweed.

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