Chickpea stew with noodles (cocido)

Ingredients

• 100 g dried chickpeas
• ½ liter water, to cook the chickpeas
• 1 carrot
• 1 leek
• 1 tablespoon olive oil
• 1 garlic clove
• ½ onion
• 1 teaspoon sweet paprika
• 500 ml vegetable broth
• 100 g thick fideo noodles
• Salt

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of chickpeas
• What to use instead of leek
• What to use instead of carrots

Instructions

1. The night before, soak the chickpeas in water.
2. The next day, drain them and boil them in the half liter of water with the carrot and leek (or whatever vegetables you have on hand). Cover the pot and cook over medium heat until tender, 1½ to 2 hours.
3. Remove the vegetables (you can chop them and add them at the end, or save them for a puree) and set aside the broth and the drained chickpeas separately.
4. Peel and finely chop the garlic and onion. Sauté them in a pot with the oil and, when they're soft but before they color, add the sweet paprika and vegetable broth.
5. When it starts to boil, add the noodles and chickpeas. Cook over medium heat until the noodles are al dente: soft outside and a little firmer inside. There should be some broth left; if it dries out, add a little of the chickpea broth.
6. Turn off the heat, cover the pot so they finish cooking in their own heat and serve right away.

Nutrition facts

Approximate, per serving (about 521 g). Calculated with data from USDA FoodData Central.