Serves 1 · Prep 10 min · Cook 35 min · 675 calories per serving
A hearty, plant-based version of Madrid's iconic chickpea and vegetable stew, capturing the traditional smoky and savory flavors without any meat.
Why it's healthy
This vegan cocido is rich in plant-based protein and dietary fiber from chickpeas and seitan, promoting satiety and digestive health. Chickpeas also provide essential minerals like iron and magnesium, crucial for energy production and muscle function. The array of vegetables, including carrots, cabbage, and potatoes, contributes a significant amount of vitamins like Vitamin A for vision, Vitamin C for immune support, and potassium for blood pressure regulation. By replacing traditional meats with plant-based alternatives and using heart-healthy olive oil, this version eliminates dietary cholesterol and drastically reduces saturated fat, making it a much more cardiovascular-friendly meal.
Ingredients
1 cup cooked chickpeas (or 1/2 cup dried, soaked overnight)
1 small potato, peeled and quartered
1 small carrot, peeled and cut into chunks
1 wedge of green cabbage
50g vegan chorizo, sliced
75g smoked tofu or seitan, in chunks
1/4 onion, chopped
2 cloves garlic, minced
1 tbsp olive oil
1 tsp smoked paprika
1 bay leaf
4 cups vegetable broth
30g fideos noodles (or broken angel hair pasta)
Salt and black pepper to taste
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion and garlic until softened, about 3-4 minutes.
2. Add the vegan chorizo and smoked paprika. Cook for 2 minutes, stirring, until the chorizo is lightly browned and the oil is fragrant and red.
3. Add the chickpeas, potato, carrot, seitan/tofu, bay leaf, and vegetable broth. Bring to a boil, then reduce heat to a simmer.
4. Cover and cook for 20-25 minutes, or until the potatoes and carrots are tender. Add the cabbage wedge in the last 10 minutes of cooking.
5. Carefully strain about 1.5 cups of the broth into a separate small saucepan. This is for the first course ('primer vuelco').
6. Bring the strained broth to a boil and add the fideos noodles. Cook according to package directions, usually 3-5 minutes, until tender. Serve this soup immediately.
7. For the second and third courses ('segundo y tercer vuelco'), arrange the cooked vegetables, chickpeas, and vegan meats on a platter. Serve hot, traditionally with a drizzle of olive oil.