There are some meals that transport you right back to a specific time and place. For me, this Vegetarian Cocido is a one-way ticket to a chilly, rain-swept afternoon in Segovia, Spain. I can still picture the ever-smiling Delfina serving up this incredible, multi-course peasant stew that warmed us from the inside out. Cocido is a Spanish institution, and while traditionally meat-heavy, this plant-based version captures all the soul-soothing magic. It’s a meal in three acts: first, a delicate noodle soup made from the rich cooking broths. Next, a vibrant platter of tender garbanzos and vegetables. And finally, the star of the show for me, those fluffy, paprika-and-saffron-spiced dumplings. It’s more than a recipe; it’s an experience. So pour a glass of Spanish red, and let’s bring the heart of Spain into your kitchen.
Ingredients
• For the Stew
• 1 lb / 450 g dried garbanzo beans, rinsed
• 3 large onions
• 3 to 4 Tbs / 45 to 60 ml extra virgin olive oil, plus more for drizzling
• Salt to taste
• 1½ lbs / 680 g white-skinned potatoes
• 1½ lbs / 680 g green cabbage
• 1 lb / 450 g trimmed leeks
• ¾ lb / 340 g carrots
• Freshly ground black pepper to taste
• 3 oz / 85 g fideo or vermicelli noodles, broken into small pieces
• For the Saffron Dumplings
• 1 large egg
• 3 to 4 Tbs / 45 to 60 ml water
• 1 Tbs / 15 ml vegetable oil
• ½ tsp / 2.5 g salt
• ½ tsp / 2.5 g sweet paprika
• ¼ tsp crushed saffron threads
• ¾ cup / 90 g whole wheat flour
• ¾ tsp / 3 g baking powder
Instructions
1. Soak the garbanzo beans overnight in 4 quarts / 3.8 liters of water with a pinch of baking soda. The next day, drain and rinse the beans. Add them to a large pot with 2 of the onions (peeled and whole), 1 tablespoon of the olive oil, and 1 teaspoon of salt. Cover with fresh water by at least 3 inches. Bring to a boil, then reduce the heat to a simmer. Cook, partially covered, until the beans are perfectly tender, about 1.5 to 2 hours.
2. While the beans cook, prepare the vegetables. Peel and cut the remaining onion into 1-inch chunks. Peel the potatoes and cut them into large cubes. Core the cabbage and cut it into large wedges. Trim the leeks, slice them in half lengthwise (leaving the base intact), and rinse thoroughly. Peel the carrots and cut them into 2-inch lengths.
3. Place all the prepared vegetables in a separate large pot. Add 8 to 10 cups / 2 to 2.4 liters of water—just enough to cover them—and 2 teaspoons of salt. Bring to a boil, then reduce heat and cook for 30 to 40 minutes, until all vegetables are fork-tender.
4. To make the dumpling batter, whisk together the egg, water, vegetable oil, salt, paprika, and saffron in a medium bowl. In a separate bowl, sift together the whole wheat flour and baking powder, then stir the dry into the wet mixture until just combined. Do not overmix.
5. Once the beans and vegetables are cooked, carefully drain both, reserving all the cooking liquid. Discard the 2 whole onions from the bean pot. Keep the beans and vegetables in their separate pots, covered, in a warm oven to prevent them from getting cold.
6. Combine 5 cups of the reserved vegetable broth with all of the reserved garbanzo broth in a saucepan. Bring to a simmer and season to taste with salt and pepper. Add the broken fideo noodles and cook for 6 to 7 minutes, or until tender. This is your soup course.
7. While the soup simmers, bring a medium pot of salted water to a boil for the dumplings. Drop the batter by scant teaspoonfuls into the boiling water. Cover the pot, reduce the heat, and let them gently cook for 20 minutes. They will be light and cooked through.
8. To serve, ladle the hot fideo soup into bowls for the first course. For the main course, arrange the warm garbanzos in the center of a large platter with the vegetables surrounding them. Drizzle everything generously with the remaining olive oil and a sprinkle of salt and pepper. Use a slotted spoon to remove the dumplings from their water and place them on the platter. Serve immediately.
Nutritional Information
• Serving Size: 1 serving (of 8)
• Calories: Approx. 450 kcal
• Protein: 18 g
• Fiber: 15 g
• This dish is an excellent source of plant-based protein, dietary fiber, Vitamin A, and Vitamin C.
Pro Tips
• For a creamier texture, slightly overcook your garbanzo beans. They should be exceptionally tender and soft.
• Don’t skimp on salting the cooking water for both the beans and vegetables. This builds a flavorful foundation for your final soup.
• The dumpling batter can be made an hour ahead and refrigerated. This allows the flour to fully hydrate, resulting in a more tender dumpling.
• A generous drizzle of high-quality, extra-virgin Spanish olive oil over the final platter of vegetables and beans is non-negotiable. It brings all the flavors together.
