Flavourful Cooking

Nº 87 · Budget Favourites · serves 4

Andalusian Chickpea Pot with Chicken

In Spain: Puchero andaluz

A clear broth with vermicelli to start, followed by chicken, vegetables and chickpeas: the Andalusian Sunday pot that warms the whole family.

€9–11approx. €2.25–2.75 ppMild20 min prepLOW 7–8 hrs · HIGH 4–5 hrs
Andalusian Chickpea Pot with Chicken

Ingredients serves 4

Tick off what you already have at home.

  • MercadonaCarniceríaMercado municipal

    Aisle: charcutería. Ask at the deli counter for 'hueso de jamón para caldo'; often also pre-packed.

  • Any supermarket

    Aisle: frutería. Often sold as a whole head; freeze leftovers for stock.

  • MercadonaTienda marroquí/árabeMercado municipal

    Aisle: frutería. Trays in the chilled fresh herb section; Moroccan shops sell big bunches.

To serve

Method

  1. 1

    Put the potato, carrot, leek and celery in the bottom of the slow cooker. Lay the chicken and ham on top and add the bay leaf.

  2. 2

    Pour in water until everything is just covered; fill no more than three-quarters full. Cook for 7–8 hours on LOW or 4–5 hours on HIGH, until the chicken reaches 75 °C.

  3. 3

    Stir in the chickpeas for the last hour and skim any fat and scum off the broth if needed.

  4. 4

    Ladle 1 litre of broth into a pan, bring to the boil and cook the vermicelli for 3–4 minutes until tender. Taste for salt.

  5. 5

    Serve the soup first with a mint leaf (optional), then the chicken, vegetables and chickpeas with a drizzle of olive oil.

Flavourful Cooking · slowcookerspain.com/en/recipes/andalusian-chickpea-pot-with-chicken/