Spanish stew “Cosido” from chickpeas and cold cuts – detailed рецепт приготовления. 
Time: 35min Difficulty: easy Servings: 4 – 6 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small head of cabbage or 1/2 large head of cabbage (not more than 450 gr.) shredded savoy cabbage
- 1 can (425 gr.) Chickpeas (drain brine)
- 340 – 450 gr. chopped into small pieces of chicken thighs without skin and bone or chicken
- 340 gr minced meat from a mixture of beef, pork and veal
- 2 tbsp. medium-sized noodles or egg noodles
- 225 gr. cut in half lengthwise and sliced 1 cm thick. Spanish chorizo sausage
- 2 peeled and finely chopped solid plum-like tomato
- 1 tbsp. l olive oil
- 2 stalks of leek
- 1 peeled and grated large carrots
- 2 chopped cloves of garlic
- 1 fresh or dried bay leaf
- 6 tbsp. chicken broth
- 1/2 tbsp. breadcrumbs or crushed stale of bread
- 1 tsp smoked sweet paprika or regular paprika
- 1/4 tsp ground cinnamon
- A little freshly grated nutmeg
- 1/2 tbsp. (2 handfuls) chopped parsley (portioned)
- 1 beaten egg
- Zest of 1 lemon
Recipes with similar ingredients: Savoy cabbage, chickpeas, chicken thighs, ground beef, minced pork, chorizo sausage, tomatoes plum-shaped, egg noodles, leek, garlic, carrots, bay leaf, paprika, cinnamon, nutmeg, eggs, lemon zest, breadcrumbs, parsley
Recipe preparation:
- On medium or moderate high heat, heat in a roasting pan or soup pan olive oil. Put the chorizo and drain the fat in within 2-3 minutes Add the cabbage to the chorizo and start frying it. When it becomes soft, cut off the top 8-10 cm from the leek. And roots, then cut the stems in half lengthwise and cut into thin slices. Soak in a large bowl of water to wash the sand. If the onion is very dirty, repeat the process. Wipe the work surface. Dry the onion on a kitchen towel and add to cabbage with grated carrots. Salt and pepper, put bay leaf and simmer vegetables 3 – 4 min.
- Add chickpeas and chicken stock to the pan, cover with a lid and bring the contents to a boil. Remove the lid and again a little add heat to boil the liquid. Add chicken to the soup. put the mince in a bowl and sprinkle with breadcrumbs or bread crumbs. Season the bread with paprika, cinnamon, nutmeg, salt and pepper. Add a handful of parsley and an egg to the bowl. Stir and form meatballs with a diameter of 2.5 cm., Adding them into the soup as you cook. Wash your hands and cook meatballs 5 min., then add the egg noodles and cook for another 5 min. Turn off the fire.
- While the soup is boiling, mix the remaining parsley with lemon zest and chopped garlic. In a small bowl, put peeled from seeds and chopped tomatoes and mix with a mixture of lemon, garlic and parsley. Serve cosido in shallow bowls by laying out top tomato mixture.
