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Cocido Madrileno
Madrid's grand chickpea stew served in three courses: broth, chickpeas and vegetables, then meats. A feast in a pot.
The whole recipe in 60 seconds
Cocido Madrileno, in 5 ideas
- The three vuelcos (turns) turn one pot into a full multi course meal
- This is Madrid's most traditional dish, eaten especially in winter
- The broth alone, with noodles, is worth the whole effort
- Each meat adds its own flavor to the communal pot
- Leftovers become ropa vieja, shredded and fried with chickpeas
What you need
Ingredients
- 1 lb dried chickpeas, soaked overnight
- 1/2 lb beef shank
- 1/2 lb pork belly
- 1/4 lb jamon bone or ham hock
- 1/2 chicken
- 2 chorizos
- 1 morcilla
- 4 carrots
- 3 potatoes
- 1 cabbage, quartered
- Thin noodles, for the soup course
How to make it
Directions
- Simmer the chickpeas with the beef, pork, ham bone, and chicken for 2 hours, skimming.
- Add the chorizos, morcilla, carrots, potatoes, and cabbage. Cook 1 hour more.
- Strain the broth and cook the noodles in it; serve as the first course.
- Serve the chickpeas and vegetables as the second course.
- Serve the sliced meats as the third course with bread.
Money saver. The jamon bone from a leg you have finished is free flavor; save bones in the freezer for stews like this.