Madrid Meat & Chickpea Stew Recipe

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From the Source - Spain: Spain's Most Authentic Recipes From the People That Know Them Best

  • Yield: 4 Servings
  • Total Time: 4 Hours


  • 1¾ lb (800 g) chickpeas, pre-soaked in water overnight, then rinsed and drained
  • 4 ham bones
  • 1 lb (480 g) beef shank
  • 5½ oz (160 g) fatty pork belly
  • 5½ oz (160 g) chorizo, chopped in large chunks
  • 14 oz (400 g) chicken, quartered
  • 5 pt (3 l) water
  • 5½ oz (160 g) potatoes, peeled & cut in half (quartered, if very large)
  • 14 oz (400 g) cabbage, chopped
  • 4 tbsp olive oil
  • 3 cloves of garlic, sliced thinly
  • salt & pepper, to taste
  • 7 oz (200 g) fideos or other short, fine noodles
How to Make It
  1. Place the chickpeas, ham bones, beef shank, pork belly, chorizo and chicken in a large earthenware dish and cover with water. Cook over a low heat for 4 hours, adding more water as required.
  2. After 3 hours, add the potatoes to the stew.
  3. In a separate pan, fry the garlic in the olive oil, then add the cabbage. Season to taste.
  4. Drain the broth from the stock in step 1 and use to cook the noodles.
  5. Serve the cocido in two stages: first the broth with the noodles, followed by the meat and chickpeas, accompanied by a side dish of the garlicky cabbage.

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