Cocido Madrileño Vegetal

Cocido Madrileño Vegetal is a vibrant and hearty Spanish baked dish, featuring a medley of vegetables and legumes that embody the essence of traditional Madrid cuisine. This comforting dish is both nourishing and satisfying, perfect for a cozy meal.

Ingredients

• Chickpeas - 100 grams (dry)
• Potato - 200 grams, peeled and diced
• Carrot - 100 grams, sliced
• Zucchini - 150 grams, diced
• Red bell pepper - 100 grams, chopped
• Spinach - 100 grams, fresh
• Onion - 50 grams, chopped
• Garlic - 2 cloves, minced
• Tomato - 1 medium, diced
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Smoked paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Soak the chickpeas in water overnight or for at least 8 hours. Drain and rinse before using.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened and translucent, about 5 minutes.
3. Add the diced tomatoes, carrots, and bell pepper to the pot. Cook for another 5-7 minutes until the vegetables begin to soften.
4. Stir in the diced potatoes, zucchini, and soaked chickpeas. Season with smoked paprika, salt, and black pepper.
5. Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover, and let simmer for about 30 minutes, or until the chickpeas are tender.
6. Add the fresh spinach to the pot and cook for an additional 5 minutes until wilted.
7. Preheat the oven to 180°C (350°F). Transfer the mixture to a baking dish and bake for 15-20 minutes until the top is slightly crisp.
8. Remove from the oven, garnish with fresh parsley, and serve warm.

Nutrition

• Calories: 370
• Protein: 15 g
• Carbs: 60 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from chickpeas, supporting muscle health.
• High in fiber, promoting digestive health and keeping you satiated.

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