Cocido madrileño

Ingredients

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Chickpeas and meats

• 300 g chickpeas
• 300 g beef shin or flank
• 1 chicken thigh
• 100 g pork fatback (tocino)
• 100 g ham tip
• 1 marrow bone
• 1 chorizo
• 1 blood sausage (morcilla)

Vegetables

• 2 leeks
• 2 carrots
• 2 potatoes
• 300 g cabbage
• 2 garlic cloves
• Olive oil

For the soup

• 80 g fine noodles

• Salt

Preparation

1. 01Soak the chickpeasThe day before, put the chickpeas in lukewarm water with a little salt and leave them for about 12 hours.
2. 02Cook the meatsIn a large pot of cold water put the beef, chicken thigh, fatback, ham and bone. Bring to a boil, skim off the foam and simmer gently for 45 minutes to 1 hour.
3. 03Add chickpeas and vegetablesAdd the drained chickpeas, ideally in a net or small bag so they are easy to remove, plus the leeks and carrots. Cook covered until about 2 hours in total; the peeled potatoes go in for the last 30 minutes.
4. 04Prepare the cabbageCook the cabbage separately in salted water until tender, drain it and sauté it in a pan with oil and sliced garlic.
5. 05Cook the sausagesCook the chorizo and blood sausage in a separate pan until done, so they do not colour or grease the stew broth.
6. 06Make the soupStrain some of the broth, bring it to a boil and cook the noodles for the time on the packet, usually a few minutes.
7. 07Serve in three coursesFirst, the soup. Then the chickpeas with the vegetables and cabbage. Finally, the meats and sausages sliced on a platter.

Variations

• The pelota: a large meatball of minced meat, egg and spices, cooked with the rest.
• The order of the courses and how vegetables are split varies by household; the most common is soup, chickpeas with vegetables, then meats.
• Without noodles, using rice or small pasta in the soup.