Cannabis Madrid Stew

Ingredients

• 400 g 400 g Chickpeas (dried)
• 400 g 400 g Beef brisket
• 2 Stück 2 Stück Chicken thighs
• 150 g 150 g Chorizo
• 100 g 100 g Morcilla
• 100 g 100 g Smoked bacon
• 2 Stück 2 Stück Marrow bones
• 3 Stück 3 Stück Carrots
• 4 Stück 4 Stück Potatoes
• 0.5 Kopf 0.5 Kopf Cabbage (quartered)
• 80 g 80 g Fideos (thin pasta)
• 4 Zehen 4 Zehen Garlic
• 2 Blätter 2 Blätter Bay leaf
• 3 EL 3 EL Cannabis-infused olive oil (cold)
• nach Geschmack nach Geschmack Salt

Instructions

1. 1
   Soak chickpeas overnight.
2. 2
   Add beef, chicken, bacon, and marrow bones to 2.5 liters (10 cups) water, bring to a boil and skim off foam.
3. 3
   Place chickpeas in a mesh bag (keeps them together), add garlic and bay leaf.
4. 4
   Simmer on low heat for 2 hours.
5. 5
   After 1.5 hours: add carrots, potatoes, and chorizo.
6. 6
   30 minutes later add cabbage and morcilla.
7. 7
   For the first course: skim off clear broth, cook fideos (thin pasta) in it for 4 minutes.
8. 8
   Drizzle cannabis-infused olive oil cold into the hot soup.
9. 9
   Second course: chickpeas and vegetables. Third course: sliced meat.
10. 10
    Serve traditionally one after another—three bowls, one pot.

Pro Tips

• Cocido is eaten in three courses: first soup, then chickpeas and vegetables, then meat.
• Marrow bones give the broth incomparable depth—don't skip them.
• Cannabis oil cold in hot soup: first course gets the oil, the rest stays without.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

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Cannabis Tomato Cream Soup

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