🇪🇸 Spain · Food
Cocido Madrileño (Madrid-Style Chickpea Stew)
By eatmundo · July 7, 2026
Cocido Madrileño is a quintessential, hearty chickpea-based stew from Madrid, renowned for its rich broth, tender meats, and vegetables. Traditionally served in 'tres vuelcos' or three courses, it's a deeply satisfying and iconic Spanish comfort food perfect for colder months.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by soaking the chickpeas in cold water for at least 12 hours, or overnight, ensuring they are fully submerged. This step is crucial for proper cooking and texture.
- 2
In a large pot (at least 5-liter capacity), combine the beef shank, ham bone, pork belly, and chicken thighs. Cover with 3 liters of fresh cold water and bring to a rolling boil over high heat, skimming off any foam that rises to the surface for about 10 minutes.
- 3
Reduce the heat to low, add the soaked and drained chickpeas, a whole peeled onion, and 2 peeled garlic cloves. Cover and simmer gently for 2-3 hours, or until the chickpeas are tender, checking liquid levels periodically.
- 4
After the initial simmer, add the whole carrots, peeled potatoes, and chopped cabbage to the pot. Incorporate the chorizo and morcilla (blood sausage) carefully, ensuring they don't break apart. Continue to simmer for another 30-45 minutes, or until all vegetables are tender.
- 5
Once everything is cooked, carefully remove the chorizo and morcilla to a separate plate. Strain about 1 liter of the rich broth into a medium saucepan. Bring this broth to a boil and add 100g of fideos (thin noodles). Cook for 3-5 minutes, or according to package instructions, until the noodles are al dente.
- 6
To serve, present the Cocido in its traditional 'tres vuelcos' (three courses). First, serve the flavorful noodle soup. Second, arrange the chickpeas and vegetables on a platter. Third, present the various meats, sliced, alongside the chorizo and morcilla. Season each component with salt to taste.
Frequently Asked Questions
What kind of chickpeas are best for Cocido Madrileño?+
For an authentic Cocido, large, good-quality dried chickpeas are essential. Look for 'garbanzo castellano' or similar robust varieties that can withstand long cooking times without falling apart.
Can I prepare Cocido Madrileño in advance?+
Yes, Cocido often tastes even better the next day as the flavors meld. You can prepare the entire stew, then cool it and refrigerate. Reheat gently on the stovetop, ensuring all components are thoroughly warmed through.
What are the 'tres vuelcos' and how do I serve them?+
The 'tres vuelcos' refer to the traditional three courses: first, a clear soup made with the broth and noodles; second, the chickpeas and vegetables; and third, the various meats. Serve them separately for a complete experience.
What if I can't find specific Spanish meats like morcilla or a ham bone?+
While traditional, you can adapt. For morcilla, a mild, good-quality blood sausage can be a substitute. For the ham bone, a piece of smoked ham hock or good quality bacon can add similar depth, though the flavor profile will subtly change.
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