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Cocido madrileño — chickpeas with meat and vegetables
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Source: https://recipheon.com/en/recipes/main-dishes/cocido-madrileno-chickpeas-with-meat-and-vegetables
About this recipe
Cocido madrileño is a Madrid meal of chickpeas, several kinds of meat, vegetables and a flavorful broth. It is traditionally served in stages: first a soup with fine noodles, then chickpeas and vegetables, followed by the meats. This home version uses meat without bones: beef, chicken, fresh pork belly and serrano ham, plus cooking chorizo. After an overnight soak, the chickpeas soften slowly in the broth, while the potatoes go into the pot toward the end so they do not fall apart. The cabbage and garlic cook separately. All the retained broth is served: some as soup, the rest to moisten the chickpeas and meats. Each of the six servings includes all three courses, with the noodles and cabbage.
Ingredients
Chickpeas, meats and vegetables
250 g dried chickpeas
1 l cold water for soaking, to be discarded
400 g raw beef shin without bones, tough membranes removed
250 g raw chicken thigh meat with skin, without bones
80 g fresh raw pork belly with skin, without bones, not cured and not smoked
80 g dry-cured jamón serrano without bones, in one thick piece
100 g mild, semi-dried chorizo for cooking, not precooked, in an edible casing
400 g peeled waxy potatoes
250 g peeled carrots
100 g peeled onion
2 dried bay leaves
2.5 l cooking water, plus up to 500 ml hot water if needed
2 g fine salt for seasoning the broth at the end
Cabbage with garlic
300 g trimmed white cabbage, without the tough core
10 g peeled garlic cloves
15 g olive oil
150 ml water
2 g fine salt
Noodles for the soup
90 g dried wheat fideos (short, fine noodles)
Steps
The day before, sort through and rinse the chickpeas. Put them in a large bowl, add 1 l cold water, cover and refrigerate for 8–12 hours. After soaking, discard all the water, then rinse the chickpeas again and drain. Do not use the soaking water for the broth.
Cut the beef into 2–3 large pieces, leave the pork belly and ham whole, and quarter the onion. Put them and the bay leaves in a wide pot with a capacity of about 8 l. Add 2.5 l cold water and slowly bring to a boil. Spoon off any foam that rises, but do not skim off the fat. Keep the chicken, chorizo, carrots and potatoes for adding later.
Add the soaked chickpeas to the boiling broth. Return to a boil and boil steadily for 10 minutes, then reduce the heat. Cook with the lid slightly ajar for about 2–2.5 hours, until the chickpeas are almost tender and the beef starts to yield easily to a fork. The liquid should simmer gently and cover the chickpeas; if needed, add small amounts of hot water from the extra 500 ml. Do not stir vigorously, so the softening chickpeas do not break apart.
AI-generated Cut the carrots into pieces about 3 cm long and the potatoes into large pieces about 4 cm across. Add the chicken, whole chorizo and carrots to the pot. Simmer gently for about 35–40 minutes, adding the potatoes after the first 15–20 minutes. By the end, the chickpeas should be completely soft inside, the beef tender and the potatoes cooked but still holding their shape. If the chickpeas or beef are still firm before adding these ingredients, extend their earlier cooking first.
During the final 30 minutes of cooking the cocido, thinly shred the cabbage and chop the garlic. Heat all the olive oil in a separate pot, add the garlic and stir for about 30 seconds without letting it brown deeply. Add all the cabbage, 150 ml water and 2 g salt. Cover and cook over low heat for about 20–25 minutes, stirring occasionally, until the cabbage is tender. Keep the cabbage with the oil and all the remaining liquid; do not drain anything.
AI-generated Remove and discard the bay leaves. Use a slotted spoon to transfer the meats to a platter and the chickpeas, potatoes, carrots and cooked onion to another dish. Keep all the edible pieces, including the chicken skin and pork rind. Pour all the broth into a large pitcher without skimming off the fat. Measure 1.5 l into a separate pot for the soup; if the total amount of broth is less than 1.8 l, first top it up to this amount with hot water. Keep the remaining broth to serve with the chickpeas and meats. Cover the platters so the food does not cool while the noodles cook.
To the measured 1.5 l broth, add 2 g salt and bring to a boil. Add all 90 g fideos and cook for about 3–5 minutes, following the time on the package, until the noodles are tender. Do not drain the noodles. Divide all the soup between six bowls: each person gets about 250 ml broth with noodles.
AI-generated Divide the beef and chicken into serving pieces and cut the ham, pork belly and chorizo into slices or smaller portions. Divide all the kinds of meat between six servings. Moisten the meats and chickpeas with some of the reserved broth, then serve all the remaining broth in a warmed pitcher, sharing it between those same six servings at the table. Do not set any broth aside for another day: in this recipe it is all intended for this meal.
Serve the fideos soup first. Then divide all the chickpeas, potatoes, carrots, onion and cabbage with its liquid between the servings. Serve the prepared meats last; the second and third courses can also be placed on the table together. Each of the six complete servings includes soup, vegetables with chickpeas, all the kinds of meat and a share of the broth. The soaking water and bay leaves are excluded; there are no bones in the listed ingredients.
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