Chickpea and Meat Broth

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By Frank Camorra and Richard Cornish

Published 2007

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This is one of the great one-pot dishes of the world. It’s the Spanish equivalent of the Italian bollito misto or French cassoulet. It is a year-round national favourite in Spain but I reckon this fits best into the Australian autumn and winter. A friend with a vineyard in central Victoria cooks cocido during vintage because she can feed the pickers from one big pot and still have time to work the crusher.

That said, it is a three-course meal. First, there is an invigo