Prep 1 hr
Cook 22 hrs
This recipe came from a Spanish friend who loves soup and garlic. I never tried it "his way," which said to add the ham hocks whole to the simmering beans, because the fat content would've been sky high! In spite of my changes, when my son returned home from a year of study in Spain, he pronounced the soup quite authentic. I recommend starting this dish on a Saturday afternoon and serving it the following Sunday evening.
- 2 lbs ham hocks
- 4 cups dried garbanzo beans (chick peas)
- 1⁄4 cup garlic, chopped
- 3 medium onions, chopped
- 6 medium potatoes, cut into 1-inch cubes
- 3 whole cloves
- 12 whole peppercorns
- 12 whole coriander seeds
- 1⁄2 lb kale, tough stems removed and leaves cut into 1-inch pieces
- 1⁄4 cup fresh cilantro, chopped (or Italian parsley if cilantro is not available)
- Place the ham hocks and 8 cups of water in a crockpot and cook on 'low' for at least six hours, or until meat is very tender and falling off the bones. Remove ham hocks. Strain and refrigerate broth. Remove and discard skin, bones, and excess fat from meat. Shred remaining meat, cover, and refrigerate.
- Soak the garbanzo beans overnight in water to cover by at least 2". Strain and discard soaking water.
- Measure ham broth and water to make 8 cups. Place beans, ham, ham broth and all remaining ingredients in crock pot. Cook on 'high' until simmering. Turn to 'low' and continue cooking until garbanzos are soft but not mushy. Add boiling water as needed to maintain the consistency you like.
- Add kale and cook on 'high' for about 15 minutes or until crisp-tender.
- Serve in heated bowls with a sprinkling of chopped cilantro or Italian parsley.