Vegan Puchero Recipe

This soup is based on the classic ‘puchero’ soup of Andalucía, southern Spain. The regular version is a broth made with chickpeas, vegetables and lots of cheaper cuts of meat and bone. Traditionally Puchero is consumed as a first dish, with the meats being served as the second dish, also known as the ‘Pringá‘. The leftovers are then made into croquettes, or another dish called ‘Ropa Vieja‘. Being a peasant dish meant that nothing went to waste.

However this version of puchero is 100% meat free and vegan! The rich savoury flavours are recreated with yeast extract (Marmite) and some miso paste. A little goes a long way and gives it real depth of flavour! This is an all-in-one meal, filling, comforting and very tasty.

I like to use large dried chickpeas, known is Spanish as ‘garbanzas‘ as they have a lovely plump texture and flavour, somewhat sweeter than the smaller chickpeas.

Vegan Puchero Recipe
Yield: 4-6 Servings
Difficulty: Medium
Prep time:
Cooking time:
Metric
US/Cups

Ingredients

  • 250g chickpeas, dry
  • 2 tbsp olive oil
  • 100 g kohlrabi (approx 1 medium)
  • 350 g carrot (approx 3 medium)
  • 200 g celery (approx 2 large stalks)
  • 1 large onion
  • 1 large potato
  • 1.5 litres of water
  • 1 tsp yeast extract (Marmite)
  • 1 tsp miso paste (optional)
  • salt to taste
  • 9 oz dried chickpeas
  • 2 tbsp olive oil
  • 3½ oz kohlrabi (about 1 medium)
  • 12½ oz carrot (about 3 medium)
  • 7 oz celery (about 2 large stalks)
  • 1 large onion
  • 1 large potato
  • 6 cups of water
  • 1 tsp yeast extract (Marmite)
  • 1 tsp miso paste (optional)
  • salt to taste

Instructions

  1. Soak the chickpeas for at least 8 hours beforehand.
  2. When ready drain the chickpeas and add to a pressure cooker with the water and the olive oil. Put on a medium heat but do not cover or seal just yet, as the rest of the ingredients need to be added.
  3. Finely dice the carrots and celery and add to the pan.
  4. Peel the onion, kohlrabi and potato and add whole.
  5. Seal the pressure cooker and cook on a medium heat for about 30 minutes. If you are not using a pressure cooker then it needs about twice as long to cook, until the chickpeas are soft.
  6. Remove from the heat and wait for the pressure cooker to be safe to open.
  7. Get the onion, the kohlrabi and part of the potato together with some of the liquid and add to a blender. Add the yeast extract and miso paste to the blender and blend until smooth.
  8. Add this back to the soup and mix well.
  9. Add salt to taste. It is best to add the salt at the very end because otherwise the chickpeas will not soften properly.

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