Cocido de Garbanzos

Ingredients

Chickpeas (garbanzos)

1 cup, soaked overnight

Chorizo

1 link, sliced

Pork belly

200g, cut into chunks

Beef bone

1 large

Potatoes

2 medium, peeled and cubed

Carrots

2 large, peeled and sliced

Onion

1 large, chopped

Garlic

3 cloves, minced

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish

Water

enough to cover ingredients

Instructions

1. Rinse the soaked chickpeas under cold water and drain.
2. In a large pot, add the rinsed chickpeas, beef bone, pork belly, chorizo, potatoes, carrots, garlic, and onion.
3. Pour enough water into the pot to cover all the ingredients completely.
4. Season with salt and pepper according to your taste preference.
5. Bring the pot to a vigorous boil over high heat, then reduce the heat to low and let it simmer gently for about 2 hours. Stir occasionally to ensure even cooking.
6. Once the chickpeas are tender and the flavors have melded, remove the beef bone and chorizo from the pot.
7. Slice the chorizo and return it to the pot, mixing well.
8. Serve the stew hot, garnished with fresh parsley for an aromatic touch.