Cocido Castreño stew (EN)
In Castrojeriz, a historic stop on the Way of St James, the local chickpea stew is one of those recipes that define the region’s cuisine: hearty, generous and deeply rooted in Castilian tradition.
This stew is one of the town’s most representative dishes, inherited from traditional Castilian cuisine and adapted to the unique character of Castrojeriz.
The Castilian-style stew shares the essence of the great Spanish stews, but with its own nuances that make it unique. Here, the star of the show is the chickpeas, accompanied by meats and vegetables that lend depth and balance to the dish.
It is served in the traditional way:
first , the soup made from the cooking stock. Next , the chickpeas accompanied by vegetables. Finally , the meat, served in a dish to share.
This dish reflects the tradition of making the most of leftovers, where each ingredient is incorporated into a slow-cooked dish that concentrates the flavours and creates an intense stock, the basis of the whole recipe.
Main ingredients:
Chickpeas, beef, bacon, chorizo, bones, vegetables such as cabbage or carrots, and noodles for the soup.
Traditional preparation:
All the ingredients are cooked slowly for several hours, allowing the stock to develop body and flavour. The ingredients are then separated and served in traditional earthenware bowls.
You can
try this dish at:
In Castrojeriz, where the Camino de Santiago sets the pace of life, this stew has been a comforting dish for locals and pilgrims for centuries.
A stew that encapsulates the essence of Castile in every spoonful.
The Cocido Castreño is a must-try to understand the culinary tradition of Castrojeriz.