Spanish Chickpea and Meat Stew (Cocido Madrileno)

    9 hours

    Cocido Madrileno is a meaty Spanish stew with chickpeas that resembles the French pot-au-feu. It's an easy recipe to make in a pressure cooker.

    5 people made this

    Serves: 4 

    • 300g beef shank
    • 200g chorizo sausage
    • 300g chicken thighs
    • 300g pork belly
    • 1 piece beef bone
    • 1 piece ham bone
    • 6 cups (1 1/2 litres) cold water
    • 500g chickpeas, soaked overnight
    • salt, to taste
    • 1/2 cabbage, thinly sliced
    • olive oil, for frying
    • 2 cloves garlic, diced
    • 1 handful small pasta

    Preparation:15min  ›  Cook:45min  ›  Extra time:8hours soaking  ›  Ready in:9hours 

    1. Place all of the meats and bones in a pressure cooker. Cover with the cold water and bring to a simmer, uncovered. Skim off any foam that rises to the top.
    2. Add the chickpeas and salt. Seal the pressure cooker and cook for 30 minutes under pressure.
    3. Meanwhile, in a small saucepan bring some salted water to the boil then add the cabbage and simmer for 5 minutes.
    4. Heat a generous amount of olive oil in a frying pan. Add the garlic and cook for a minute. Strain the cabbage and add to the frying pan with the garlic then season to taste. Cook until tender.
    5. Remove the pressure cooker lid when safe to do so, and strain the stock from the cooker into a saucepan. Bring the stock to the boil and add the soup pasta then cook until pasta is tender.
    6. Place the meat from the pressure cooker on a serving platter, surrounded by the chickpeas. Serve with bowls of soup and cabbage on the side.

    Watch a video of it being made…

    Spanish Chickpea Stew (Cocido Madrileno)
    Spanish Chickpea Stew (Cocido Madrileno)

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