Cocido Madrileno Vegetable Stew
A hearty and comforting Spanish-inspired stew made with a variety of vegetables and cooked to perfection. This vegetarian take on the traditional Cocido Madrileno is a flavorful and nutritious meal option.
Ingredients
- ●2 large Pleasing potatoespeeled and cubed
- ●4 medium Crisp carrotspeeled and sliced
- ●2 cups Spanish chorizo-free sausage alternativesuch as Field Roast brand or homemade equivalent
- ●4 cups Vegetable brothhomemade or store-bought
- ●1 head Cocido cabbageshredded
- ●1 can Madrileno chickpeasdrained and rinsed
Instructions
- 1
Heat oil in a large pot over medium heat.
- 2
Add the sliced carrots and cook until they begin to soften, about 5 minutes.
- 3
Add the Spanish chorizo-free sausage alternative and cook, breaking it up with a spoon, until it is lightly browned, about 5 minutes.
- 4
Add the cubed potatoes, vegetable broth, and shredded cabbage to the pot.
- 5
Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the potatoes are tender, about 20 minutes.
- 6
Stir in the chickpeas and cook for an additional 5 minutes.
- 7
Season the stew with salt and pepper to taste.
- 8
Serve hot, garnished with chopped fresh parsley or cilantro, if desired.