Last weekend’s cooking yielded rich bounty. We both ate well, and we each had lots of leftovers which came to the studio this morning. So for lunch we made a cocido of sorts—a Spanish chickpea-based stew—with our leftovers. Our version is chicken broth enriched with a ham hock, kale, poached chicken, some shredded ham from the hock, a scoop of rice, and of course, garbanzo beans. There’s plenty more where that came from. Stay tuned!