COCIDO MARAGATO (MARAGATO STEW)

Table of Contents

COCIDO MARAGATO (MARAGATO STEW)

COCIDO MARAGATO (MARAGATO STEW). Alimento Base: Chickpeas, Place the meat and the sausages to boil in a pot with plenty of boiling water. After 15 minutes remove any scum and add the chickpeas wrapped in a muslin cloth, cover and leave to cook over...
Tiempo de preparación 4 h
Tiempo total 4 h
Plato Chickpeas
Cocina Spain
Raciones 4 comensales

Ingredientes
  

  • 300 g of goat black pudding
  • Half a chicken
  • 330 g of shoulder of pork
  • 1 pig's ear 1 trotter and a slice of pig's snout, all chopped
  • 250 g of cured spicy sausage and 150 g of bacon
  • 1/2 kg of chickpeas
  • Medium-sized cabbage
  • 1/2 kg of potatoes
  • 2 garlic cloves
  • 100 g of noodles
  • Olive oil
  • Salt

Elaboración paso a paso
 

  • Preparation
  • Place the meat and the sausages to boil in a pot with plenty of boiling water.
  • After 15 minutes remove any scum and add the chickpeas wrapped in a muslin cloth, cover and leave to cook over a low flame for 4 hours.
  • In a separate pan, cook the chopped cabbage with the potatoes, and 7 or 8 minutes from the end, add the shoulder of pork.
  • Then scrape and gently fry 2 garlic cloves cut in very thin slices. When they are golden brown remove from the heat, add a pinch of paprika and pour on top.
  • Cook the slices of cured sausage separately and drain.
  • Ten minutes before the cooking time for the meat is up, add the cured sausage.
  • Remove the chickpeas and place on a serving dish and place the meat and sausage on another.
  • Use the broth to prepare a soup, adding noodles and cooking for a further 10 minutes, then leave to stand (it should have a thick consistency).