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Cocido Madrileño (Madrid-Style Chickpea, Meat, and Vegetable Stew)

The Quirky Foodster Team

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6
Servings

Ingredients

  • Dried chickpeas, soaked overnight — 400 g (14.1 oz)
  • Beef shin — 300 g (10.6 oz)
  • Chicken thighs — 200 g (7.1 oz)
  • Chorizo — 150 g (5.3 oz)
  • Morcilla (blood sausage) — 150 g (5.3 oz)
  • Pancetta or salt pork — 100 g (3.5 oz)
  • Ham bone — 1
  • Carrots, peeled — 3
  • Leek — 1
  • Cabbage, quartered — 1/2
  • Potatoes, peeled — 3
  • Fine noodles (fideos) — 80 g (2.8 oz)
  • Water — 2.5 L (10 1/2 cups)
  • Salt — to taste

Method

  1. Place chickpeas in a large pot with beef, chicken, pancetta, and ham bone. Cover with water and bring to a boil, skimming foam.
  2. Reduce heat and simmer gently, partially covered, for 1.5 hours.
  3. Add carrots and leek, continue simmering 30 minutes.
  4. Add potatoes, chorizo, and morcilla, and simmer a further 30 minutes until the chickpeas and meats are tender.
  5. In a separate pot, boil the cabbage until tender, about 15 minutes, and set aside.
  6. Strain off a portion of the flavourful broth into a separate pot, bring to a boil, and cook the noodles in it for 5 minutes — this is served as the first course.
  7. Serve the vegetables and chickpeas as the second course, and the sliced meats and sausages as the third.
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  9. Spain — World Cookbook Project Full Recipes

Introduction: Cocido madrileño is Madrid's hearty signature stew, a slow-simmered pot of chickpeas, meats, and vegetables traditionally served in three courses: broth with noodles first, then vegetables, and finally the meats.

Cultural Background: Cocido madrileño is Madrid's hearty signature stew, a slow-simmered pot of chickpeas, meats, and vegetables traditionally served in three courses: broth with noodles first, then vegetables, and finally the meats. It is deeply tied to Madrid's working-class culinary history.

Tips: Cocido is traditionally a slow, patient dish — do not rush the simmering, as this develops the rich broth.

Variations: Some regions add turnip or serve all components together in one course rather than three, especially outside Madrid.

Nutrition: Approx. 610 kcal, 42g protein, 40g carbohydrate, 30g fat per serving.

FAQs:

Q: Why is cocido served in three courses?

A: Tradition stretches the meal and highlights each element: the broth, the vegetables, and the meats.

Q: Can it be made in a slow cooker?

A: Yes, though timings should be extended and components still separated for the traditional presentation.

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