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Meat, European

Madrid cocido with chickpeas, meats and vegetables

Madrid cocido is a Spanish stew for 4 people that simmers for 2.5 hours, rated medium difficulty, at about €4.20 per serving. Chickpeas, beef shank, salt pork and chorizo cook slowly with vegetables in one big pot. The key to success is keeping the broth at a bare simmer so the meat turns tender instead of tough.

It feels like Sunday in my head, so let's make a Madrid cocido, the big pot where chickpeas, meats and vegetables simmer together, served in two courses.

Madrid cocido with chickpeas, meats and vegetables
Total time
2 h 30
Difficulty
Medium
Cost per person
€4.20
Calories per person
800 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Madrid cocido is the kind of dish that fills the whole house with its smell for hours before it ever reaches the table. The chickpeas turn soft and creamy, the beef falls apart with a fork, and the chorizo gives the broth a smoky edge that carries through everything else. It's a generous dish, built to feed a whole family with few steps but plenty of patience.

This is a winter Sunday recipe, the kind you start early to enjoy a quiet afternoon later on. It's served in two courses, first the broth as a noodle soup, then the chickpeas, vegetables and sliced meats on one big shared platter. Kids usually go for the soup first, and everyone digs into the second course together. At Mon Chou, this is exactly the dish we reach for when we want that slow Sunday family rhythm back.

The ingredients

4 people

Pantry

  • dried chickpeasoften in the pantry 300 g
  • fine noodlesoften in the pantry 100 g
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Butcher

  • beef shank 600 g
  • salt pork 200 g
  • cooking chorizo 200 g

Fruits and vegetables

  • carrots 3
  • leeks 2
  • potatoes 600 g
  • green cabbage 0.5
  • onion 1

Allergens Gluten

The step by step recipe

  1. Put the soaked chickpeas, beef shank and salt pork in a large pot, cover with cold water and bring slowly to a simmer, skimming off the foam. 20 min

    Skim well at the start, the broth will stay clear and cleaner tasting.

  2. Add the whole onion, carrots and leeks, cover and let simmer over very low heat. 1 h

    A barely visible simmer is enough, a hard boil would toughen the meat.

  3. Add the potatoes, chorizo and cabbage cut into large chunks, and keep cooking. 30 min

    You can cook the cabbage separately in a bit of broth if you want to keep the main broth clearer.

  4. Scoop out a few ladles of broth, strain them and cook the noodles in it to serve as a first soup course. 5 min

    The noodles swell fast, use a small amount so you don't end up with a mush.

  5. Serve the soup first, then arrange the chickpeas, vegetables and sliced meats on a large platter.

    Save the leftover broth, it makes a great soup base for the next day.

Our tips to get it right

  • Use a pot wide enough that every piece of meat stays fully covered by the broth, otherwise it cooks unevenly.
  • Go easy on salt early on, the salt pork and chorizo already season the broth a lot.
  • If you're short on time, cook the chickpeas and meat the day before, the dish actually tastes better reheated.

The variations

  • Swap the salt pork for smoked bacon for a stronger flavor.
  • For a vegetarian version, skip the meats and chorizo, add a bit of smoked paprika and double the vegetables.
  • For kids in a hurry, skip the separate soup course and serve the chickpeas and vegetables right away.

What to serve it with

  • Crusty bread for dipping in the broth
  • A light glass of red wine
  • A simple green salad afterward

Storage

Cocido keeps for 3 days in the fridge in a sealed container, ideally with broth and solids stored separately. It freezes well for up to 2 months. Reheat it gently on the stovetop, adding a splash of water or broth if it looks dry.

Questions about this dish

Can you use canned chickpeas instead of dried ones?

Yes, but add them near the end of cooking, just long enough to heat through. They'll stay firmer than dried chickpeas that simmer with the meat for hours.

Why soak the chickpeas the night before?

Soaking rehydrates them and cuts down the cooking time. The pinch of baking soda also helps them stay creamy instead of turning mealy.

Can you make cocido ahead of time?

Yes, it's actually recommended, the flavors deepen after a night in the fridge. Just reheat it gently the next day before serving.

Can you swap the cooking chorizo for another type?

A mild chorizo works well if you want a less spicy dish. Avoid the dry cured chorizo meant for slicing raw, it won't hold up the same way during long cooking.

How long does it take to make a Madrid cocido?

Count 2 h 30 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a Madrid cocido?

About 800 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Madrid cocido cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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