Have you been trying to get more chickpeas into your diet? This Cocido Madrileño recipe is a delicious way to add them!
Chickpeas are so good for you. Just one cup of boiled chickpeas provides a whopping 50% of your daily fiber needs. They’re also an excellent source of protein and a number of vitamins and minerals including folate, iron, manganese and magnesium.
The famous Cocido Madrileño, a chickpea based stew with meat, is definitely a must if you are visiting Madrid in the winter. Each family has their own way of cooking it, and as you probably know, each of us thinks that our way is the best*.
Now it is your turn to prepare your own with this “easy” Cocido Madrileño recipe. We want to warn you that some of these ingredients might be hard to find outside Spain; however, we have included this recipe in case you have a great butcher near your house that can get them for you (or in case you live in Spain!).
Also, if you are in Madrid and you want to try this at a restaurant, you’d better be very hungry, because this dish is as filling as it is delicious. Also, make sure you find a good traditional restaurant and not a tourist trap, because there will be a big difference in the flavor. You can find some guidelines in this link.
*Tip: If you want to along well with a Spaniard, just don’t discuss who has the most authentic recipe for a classic dish☺. Just saying.
- 300 grams chickpeas
- 250 grams beef knuckle
- 80 grams Jamon (in one piece)
- 1 ham bone
- 150 grams bacon
- 2 carrots
- 2 small potatoes
- 1 chorizo
- 1 morcilla
- 1/2 cabbage
- 150 gram short noodles
Place the chickpeas in a bowl and cover them with water the night before. If you are using canned chickpeas (which we don’t recommend for this dish), just skip this part.
Take a big pot and pour about 2 and a half liters of water in it. Add the beef knuckle, bacon, Jamón Serrano and ham bone. Add some salt and heat on medium/high heat until it starts to boil. Then turn the heat down to medium/low heat (just enough to keep the water boiling). Let it boil for 45 minutes and the turn the heat off. Once it´s cold, remove the foam that you will get on the broth with the help of a big spoon.
Keep some of the broth in a separate bowl as you will need it to cook the cabbage, potatoes, chorizo and morcilla.
Turn the heat on again and throw your soaked chickpeas in the pot once it's boiling again. Cook everything for about 30 minutes and then add the peeled carrots and cook for another 15 minutes.
Meanwhile, boil the broth you kept in a different pot. Peel the potatoes and chop the white cabbage. Once it is boiling, add them in as well as the chorizo and morcilla. They will be ready in about 20 minutes, so good timing would be to start boiling the broth in this pot about 15 minutes after placing the chickpeas into the big pot.
Once the big pot has been boiling for 45 minutes since you added the chickpeas you can now pour this broth into a smaller pot, adding the short noodles and boiling them for as long as is needed (according to the directions on the noodle package).
Keep the strained chickpeas and carrots as well as the meat.
Once the potatoes are ready (you can easily tell by pricking one of them with a fork and removing them out of the water carefully). If the potato stays on the fork, it is not ready. If it slips and falls into the water again, (it means that your potatoes are soft enough to be eaten), you can strain them along with the white cabbage.
Serve the chickpeas, meat, noodle soup, potatoes and cabbage separately.