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| Alternative names | Cocíu lebaniegu |
|---|---|
| Type | Stew |
| Course | Appetiser ormain course |
| Place of origin | Spain |
| Region or state | Cantabria |
| Serving temperature | Hot |
| Main ingredients | Chickpeas,potatoes,collard greens orcabbage,pork,beef |
Cocido lebaniego[1] is a traditional dish from the region ofLiébana inCantabria,Spain. Thisstew has some essential ingredients, which includechickpea[2] from themunicipality ofPotes,potatoes, andcollard greens (nowadayscabbage is sometimes substituted for the collard greens). The rest of the elements of this recipe are known ascompangu, which refers to meat from the pig slaughter, such asbacon (tocino),black pudding (morcilla),chorizo, andham. Another additional ingredient isbeef, especiallycecina,bones and astuffing made ofbread flour,eggs,chorizo, andparsley.
This dish is very rich and has great nutritional value. Therefore, it is eaten as amain dish. Thesoup is eaten first, then thechickpeas (occasionally withlettuce) and finally themeat with thestuffing, although sometimes thechickpeas andmeat are served together.[citation needed]
