Madrid-Style Cocido (Chickpea Stew)
Chickpeas slow-cooked with meat, bacon, chorizo, blood sausage and vegetables, served in courses: first the noodle soup and then everything else.
- Total
- 240 min
- Prep
- 30 min
- Servings
- 4
- Difficulty
- Medium
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- chickpea14 oz
- beef shank14 oz
- chicken drumstick2
- fresh pork belly5.25 oz
- meaty soup bone1
- ham bone1
- chorizo2
- blood sausage1
- cabbage0.5
- carrot2
- potato4
- garlic clove2
- angel hair pasta3.5 oz
- olive oil2 tbsp
- salt1 tbsp
Method
- 1
The night before, soak the chickpeas in plenty of warm water with a pinch of salt for 12 hours.
- 2
In a large pot, put the beef shank, chicken thigh, fresh pork belly, meaty bone and ham bone covered with about 4 liters of cold water. Bring to a boil and skim off the foam that rises.
- 3
Drain the chickpeas, put them in a mesh bag and add them to the pot when the water boils. Cook gently, covered, about 2 hours 30 minutes, adding hot water if needed.
- 4
Peel the carrot and potato. Add the whole carrot to the pot halfway through cooking and the whole potato in the last 30 minutes, along with the salt.
- 5
Meanwhile, cook the chorizo and blood sausage in a separate pot with water for 20 minutes so they don't stain the broth too much. Set aside.
- 6
Cook the sliced cabbage in another pot with salted water for about 20 minutes. Drain and sauté in a skillet with the olive oil and sliced garlic.
- 7
Strain some of the broth into a pot, bring to a boil and cook the fine noodles in it 3-4 minutes to make the soup.
- 8
Serve in courses: first the noodle soup; then, on one platter, the chickpeas with the potato, carrot and cabbage; and on another, the sliced meats, bacon, chorizo and blood sausage.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
