Cocido Madrileño (Madrid Chickpea Stew)
A rich, layered stew featuring tender chickpeas, cured chorizo, and beef, simmered until the broth is deeply savory. Served traditionally in three parts, this dish offers a complete meal of soup, vegetables, and meat in one pot.
A little context
Cocido Madrileño is the definitive winter stew of Spain’s capital, historically designed to nourish laborers through cold months. Authentic preparation involves a three-course service: a clear broth soup with noodles, followed by the chickpeas and vegetables, and finally the assorted meats. This communal dish reflects Madrid’s tradition of long Sunday family meals, where the pot stays on the table for hours.
Method
- 01
Prepare the chickpeas
Rinse the soaked chickpeas thoroughly. Place them in a large bowl and cover with fresh cold water.
- 02
Prep the vegetables
Wash and cut the cabbage into large wedges. Peel the carrots and turnips whole. Halve the potatoes.
- 03
Combine meats and base
In the Dutch oven, combine the beef shank, pork belly, chicken, and drained chickpeas. Cover with 2 liters of water.
- 04
Initial simmer
Bring to a boil, then reduce heat to low. Skim any foam from the surface. Simmer uncovered for 1 hour.
- 05
Add cured meats
Add the chorizo and morcilla links. Continue simmering gently for another 45 minutes.
- 06
Add hard vegetables
Add the potatoes, carrots, and turnips to the pot. Add the bay leaves and salt. Cook for 30 minutes.
- 07
Add cabbage
Add the cabbage wedges last. Simmer for 15 to 20 minutes until tender but not mushy.
- 08
Rest the stew
Turn off the heat. Let the pot rest for 15 minutes. This helps the flavors settle and makes removal easier.
- 09
Separate the broth
Remove all meats and vegetables carefully. Strain the broth to serve as the first course.
- 10
Serve in three courses
Serve broth with noodles or rice first. Second, serve chickpeas and vegetables. Third, serve the meats sliced.
Pro tips
- ✦Soak chickpeas for at least 12 hours to ensure even cooking.
- ✦Skim the scum from the broth early for a clearer soup.
- ✦Do not stir vigorously once vegetables are added to prevent breaking.
- ✦Reheat gently to preserve the texture of the meats.
- ✦Save the broth; it freezes beautifully for future soups.
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Substitutions
- morcilla → extra chorizo or omit (maintains flavor profile without blood sausage)
- beef shank → oxtail or short ribs (similar collagen content for rich broth)
- turnips → parsnips (adds sweetness if turnips are unavailable)
Storage
Refrigerate in an airtight container for up to 4 days. Freeze broth and solids separately for up to 3 months.
What to serve with it
- Crusty Spanish bread
- Dry white wine or light red Rioja
- Green salad with vinaigrette
FAQ
Can I use canned chickpeas?+
Not recommended for authentic texture. If using, add in the last 20 minutes of cooking.
Why is my broth cloudy?+
Usually caused by boiling too hard or not skimming the scum during the first hour.
Can I make this in a pressure cooker?+
Yes, reduce cooking time to 45 minutes total, but add vegetables in stages to prevent mush.
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