🛒 Ingredients
- 500g soaked chickpeas
- 200g Iberian bacon
- 200g beef shank
- 1 chicken or hen
- 100g chorizo
- 100g blood sausage
- 2 marrow bones
- 2 potatoes
- 2 carrots
- 1 turnip
- 1 cabbage
- noodles for soup
👨🍳 Step-by-step instructions
-
Put the chickpeas to cook in cold water with the meats and bones. Bring to a boil and skim.
-
Add carrots, turnip, and potatoes. Cook for 2 hours over low heat.
-
Add cabbage and onion in the last hour. Add chorizo and blood sausage in the last 30 minutes.
-
Strain the broth for the soup. Cook the noodles in it.
-
Serve the soup first, then the chickpeas with vegetables, and the meats on a separate platter.
💡 Chef's tip
The secret is very low heat so the chickpeas don't break and the broth stays clean and golden.
📝 Our take
Madrid stew is the dish with the most character in Castilian cooking. Three courses, six hours of cooking, and a house that smells amazing from midday. The soup is pure umami, the chickpeas absorb all the flavour of the meats, and the second course—with chorizo, black pudding, and bacon—is the highlight.
🍷 Wine & food pairing
A Valdepeñas Reserva or a Ribera del Duero Crianza. A structured red that holds its own against the bold flavours of the cocido.
Suggested wine: Valdepeñas Reserva red wine
⭐ Have you tried this recipe?
Select a rating
