Cocido Madrileño (Traditional Madrid-Style Spanish Stew)

Traditional chickpea and meat stew from Madrid.

Ingredients (Serves 4–6)

• 300 g dried chickpeas, soaked overnight

• 200 g beef (shank or stew meat)

• 200 g pork (pork belly or shoulder)

• 150 g chorizo sausage

• 150 g morcilla (blood sausage)

• 1 chicken leg or 200 g chicken pieces

• 2 carrots, peeled and cut into chunks

• 1 leek, cleaned and cut

• 1 small cabbage, cut into wedges

• 2 potatoes, peeled and cut into chunks

• 1 onion, peeled

• 2 garlic cloves

• 2 bay leaves

• Salt and pepper, to taste

• Water

Preparation

1. Cook chickpeas and meats:

   • Place soaked chickpeas in a large pot and cover with water.

   • Add beef, pork, chicken, onion, garlic, and bay leaves.

   • Bring to a boil, then reduce heat and simmer 1.5–2 hours until chickpeas and meats are tender.

2. Add vegetables:

   • Add carrots, leek, and potatoes. Simmer 20–30 minutes.

   • Add cabbage in the last 10 minutes of cooking.

3. Cook sausages separately:

   • Simmer chorizo and morcilla in a separate pot for 10–15 minutes.

4. Serve in courses (traditional):

   • First course: broth as a soup.

   • Second course: chickpeas and vegetables.

   • Third course: meats and sausages.

Serving Suggestions

• Serve hot with crusty bread.

• Pair with red wine such as Rioja or Ribera del Duero.

• Can be enjoyed as a hearty winter lunch or dinner.

Cooking Tips

• Use a mix of meats for authentic flavor.

• Do not overcook vegetables to retain texture.

• Leftovers taste even better the next day as flavors deepen.