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Cocido Madrileño (Spanish Stew)

Yields6 Servings

For the Cocido:
 300 grams (about 10 oz) chickpeas, soaked overnight
 200 grams (about 7 oz) beef shank
 200 grams (about 7 oz) bone-in chicken pieces
 100 grams (about 3.5 oz) cured ham bone or piece
 2 fresh chorizos
 2 morcillas (Spanish blood sausage), optional
 1 large onion, peeled
 2 carrots, peeled and halved
 2 potatoes, peeled and halved
 1 leek, cleaned and cut in half
 2 cloves garlic, peeled
 Salt to taste
 Water as needed
Optional Ingredients:
 Cabbage, quartered
 Turnip, halved
1

Prepare the Base:

In a large stock pot, add the soaked chickpeas, beef shank, chicken, ham bone, chorizo, and optional morcilla. Fill the pot with enough water to cover all the ingredients by several inches.

2

Add Vegetables and Simmer:

Add the onion, carrots, potatoes, leek, garlic, and optional cabbage and turnip. Bring the mixture to a boil, skimming off any foam that forms on the surface. Reduce heat to a gentle simmer. Season with salt.

3

Cook Slowly:

Cover and simmer slowly for about 2-3 hours, or until the meats are tender and the chickpeas are cooked through.

4

Serve in Stages:

First, strain the broth and serve it as a soup, possibly with some noodles added.
Then, serve the meats, sausages, and vegetables as the main course. Traditionally, chickpeas and vegetables are served on one plate, while meats and sausages on another.

Nutrition Facts

0 servings

Serving size

180g

Amount per serving
Calories600
% Daily Value *
Total Fat 35g45%
Sodium 1200mg53%
Total Carbohydrate 45g17%

Dietary Fiber 12g43%
Protein 40g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.