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  • 2 cans of cooked chickpeas

  • 2 extra large chorizo sausages

  • 100 gr of jamon serrano diced or parma ham

  • 100 gr of pancetta diced

  • 100 gr of salami diced

  • 100 gr of morcilla (optional, if u really want the real deal)

  • 5 garlic cloves, sliced

  • 1 bunch of thyme finely chopped

  • 5 pink eschallots in quarters

  • 1 bunch of parsley roughly chopped to finish

  • Extra Virgin Olive Oil for cooking

  • Beef stock for cooking


  • 1.

    In a big pot on a high heat, cook the chorizo, jamon, salami and pancetta with no oil, until they start sweating all the natural fats.

  • 2.

    Add and cook the garlic with the eschallots and thyme, until very soft (at least 10 min) stirring occasionally.

  • 3.

    Add the chickpeas and saute carefully for about two minutes

  • 4.

    Add 1 litre of beef stock and stew for at least 1 hour.

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Posted by Billy31Report
It doesn't seem to be the same recipe as the heading either. Pork & chickpea but there's no pork in the ingredient list.
Posted by abondigirlReport
Minus the morcilla (cause you can't buy this here), extra ham instead of pancetta and rthe addition of 2 chopped tomoatoes. Viola! Excellent and tasty.
Posted by Report
The shame here is that you haven't realised that the recipe provided on the website is not the recipe Miguel uses in the video.
The 'sobrassada' gives the cocido it's edge and flavour - I've worked with Miguel, and I've seen him cook this a million times and one. The recipe is a winner.
It's unfortunate you've experienced otherwise.