Cocido Madrileño (Madrid-Style Chickpea, Meat, and Vegetable Stew)
The Quirky Foodster Team
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
- Place chickpeas in a large pot with beef, chicken, pancetta, and ham bone. Cover with water and bring to a boil, skimming foam.
- Reduce heat and simmer gently, partially covered, for 1.5 hours.
- Add carrots and leek, continue simmering 30 minutes.
- Add potatoes, chorizo, and morcilla, and simmer a further 30 minutes until the chickpeas and meats are tender.
- In a separate pot, boil the cabbage until tender, about 15 minutes, and set aside.
- 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.
- Serve the vegetables and chickpeas as the second course, and the sliced meats and sausages as the third.
- 26
- 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.
- 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
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