Spanish
Cocido Madrileno (Madrid Chickpea and Meat Stew)
Cocido Madrileno (Madrid Chickpea and Meat Stew) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 3 cups dried chickpeas (soaked overnight)
- 1 lb beef shank
- 1 lb chicken thighs
- 8 oz chorizo
- 4 oz morcilla
- 4 oz tocino
- 1 ham bone
- 1 small head cabbage
- 3 potatoes
- 2 carrots
- 1 leek
- 1 cup fine soup noodles
- 1 tsp salt
How to cook it
- Put the soaked chickpeas in a large pot or a muslin bag along with the beef, chicken, and ham bone, cover generously with water, bring to a boil, and skim off the foam.
- Lower the heat and simmer gently for about an hour and a half, then add the potatoes, the carrots, and the trimmed leek and cook for another 30 minutes.
- In a separate pot boil the cabbage until tender, and in another pan simmer the chorizo, morcilla, and tocino in a little of the meat broth until cooked through.
- Strain off some of the meat broth into a clean pot, bring it to a boil, and cook the fine noodles in it to make the traditional first-course soup.
- Season the pot with the salt, then serve the meal in its classic three courses: the noodle soup first, the chickpeas and cabbage next, and finally the sliced meats and sausages together on a platter.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Cocido Madrileno (Madrid Chickpea and Meat Stew), read from the same composition Dinejot builds a real meal from.
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Something to sip
-
The cooked vegetable
-
What it is eaten with
-
Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Cocido Madrileno (Madrid Chickpea and Meat Stew) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Pulses, Meat or fish, Vegetables, and Grains
- How this was set
- Hand audited
When to cook it
Cocido Madrileno (Madrid Chickpea and Meat Stew) takes about 180 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch. It is at its best in winter, which is when what goes into it is worth buying.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on chickpea, beef, and chorizo.
From the same kitchens
More cooking from central Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.