A cocido in Spain is a stew, generally made with pork, beans, pasta, cabbage and sausage, and is served in 2-3 courses. A soup is made from the broth of the stew and generally served first. Then, the beans and cabbage are served and finally the sausage and meat. The most famous cocido is probably the cocido madrileno, Madrilene Stew. Without a pressure cooker, these Spanish stews had to simmer for hours. Fortunately, by soaking the garbanzos first, then cooking in a pressure cooker for less than an hour, they can be prepared on a weeknight.
Our garbanzo cocido recipe is simplified by reducing the list of ingredients to garbanzos, chorizo, pork, garlic and cabbage. Our family in Spain eats this often and it is one of our favorite recipes for the winter. We mix the garbanzos and meat with the cabbage and serve as a main course because we think the best part of the stew is the mixture of flavors - garbanzos and chorizo, with the cabbage and garlic. Delicioso!
Photo © Lisa Sierra, licensed to About.com, Inc.
About.com's Virtual Cookie Exchange 2008
This holiday season, About.com's guides on the Food and Drink Channel are holding a virtual cookie exchange. Each week you'll see 3-4 cookie recipes from other food guides posted in our blog. This week we start with Nancy Gaifyllia, our guide to Greek Food who has a special recipe for Melomakarona which is a traditional Greek holiday cookie made with cinnamon and cloves, soaked in a honey syrup, and sprinkled with sesame seeds, walnuts, and cinnamon.
Jolinda Hackett, About's Vegetarian Food guide says a reviewer gave these ginger-spiced vegan oatmeal and cranberry cookies 5 out of 5 stars and called them "absolutely perfect". Wow! We can't wait to try them.
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