Cocido Madrileño (Madrid Chickpea and Meat Stew)
The great Sunday stew of Madrid. Tender beef, chicken and chorizo with chickpeas, served as a noodle soup first and the meat and veg second.
- Time3 hr 15
- LevelMedium
- Costabout £1.81 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Drain the soaked chickpeas and put them in a very large pot with the beef and chicken. Cover with 3 litres of cold water and bring to the boil. Skim off the grey foam for 10 minutes.
10 min - 2
Add the onion, garlic, bay leaves, peppercorns and salt. Cover and simmer very gently for 1 hour 30 minutes, until the beef is nearly tender.
90 min - 3
Add the carrots and chorizo and simmer for another 30 minutes.
30 min - 4
Meanwhile, cook the potatoes and cabbage in a second pan with a ladle of the broth and a ladle of water for 20 minutes, until tender.
20 min - 5
Ladle 1.2 litres of the broth into a clean pan and bring to the boil. Add the fideo and cook for 5 minutes. Serve this as the first course.
5 min - 6
Slice the chorizo and lift the meat, chickpeas and vegetables onto a big platter. Drizzle with the olive oil and serve as the second course.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.