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Traditional Madrid chickpea stew

A traditional Madrid chickpea stew served in three courses

Prep30 min
Cook3 hr
Total3 hr 30 min
Serves6
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Traditional Madrid chickpea stew

Cocido madrileño is one of Madrid’s most celebrated traditional dishes. This substantial chickpea stew combines beef, chicken, pork, cured sausages, vegetables, and a deeply savory broth in a meal designed to be shared. Rather than serving everything in one bowl, the different components are traditionally presented in stages called vuelcos. The meal begins with noodle soup, continues with chickpeas and vegetables, and finishes with the meats, sausages, tocino, and fried breadcrumb dumpling.

Frequently Asked Questions

Can I make cocido madrileño ahead of time?

Yes. The broth and meats often taste even better the next day. Refrigerate the components separately and prepare fresh noodles shortly before serving.

Why are the chorizo and morcilla cooked separately?

Cooking them separately prevents their fat, paprika, and strong seasoning from overpowering the main broth. It also reduces the chance that the morcilla will break apart.

Can I use canned chickpeas?

Dried chickpeas are recommended because they absorb the broth and contribute to its flavor during the long cooking process. Canned chickpeas can be used for a quicker adaptation, but the result will be less traditional.

What are the three vuelcos?

The vuelcos are the traditional serving stages: noodle soup first, chickpeas and vegetables second, and the meats, sausages, tocino, and bola last.

What can I use instead of morcilla?

Blood sausage or black pudding is the closest substitute. When neither is available, omit it or serve an additional Spanish-style chorizo.

Fork & Olé Recipe

Traditional Madrid chickpea stew

CuisineSpanish CourseMain Course Yield6 Nutrition1.370

Ingredients

  • 300 g
  • 750 g
  • 2
  • 2
  • 1/2
  • 150 g
  • 1
  • 3
  • 1
  • 1 stalk
  • 4
  • 2
  • 2
  • 750 g
  • 2 cloves
  • 2 tbsp
  • 125 g
  • 50 g
  • 1
  • 1 clove
  • 1 tbsp

Instructions

  1. Drain the chickpeas that were soaked overnight and rinse them thoroughly. The soaking time is not included in the preparation or cooking time.
  2. Place the beef, ham bones, marrow bones, and stewing hen in a very large stockpot. Cover generously with cold water and slowly bring to a boil. Reduce the heat and simmer for 30 minutes, skimming away the foam that rises to the surface.
  3. Add the drained chickpeas, tocino, turnip, carrots, onion, and celery. Return the broth to a gentle simmer and cook for about 2 hours. Add hot water when necessary to keep the ingredients covered.
  4. Add the whole peeled potatoes during the final 30 minutes of cooking. Continue simmering until the chickpeas, potatoes, beef, and chicken are tender.
  5. Mix the breadcrumbs, egg, minced garlic, parsley, a pinch of salt, and 1 tablespoon of cocido broth. Shape the mixture into several small balls or one large oval dumpling.
  6. Heat a shallow layer of olive oil in a skillet. Fry the bola until golden on all sides, then transfer it to a paper towel-lined plate.
  7. Transfer a small amount of broth to a separate saucepan. Add the chorizos and morcillas and simmer gently until cooked through. Keep the morcillas at a low simmer so their casings do not split.
  8. Boil the sliced cabbage in salted water for about 20 minutes, or until tender. Drain it thoroughly.
  9. Heat the olive oil in a skillet and lightly brown the whole garlic cloves. Add the drained cabbage and sauté for several minutes until coated with the garlic-flavored oil.
  10. Strain enough cocido broth into a clean saucepan and bring it to a simmer. Add the noodles and cook until tender according to the package directions, usually about 5 minutes.
  11. Ladle the hot noodle soup into individual bowls and serve it as the first vuelco.
  12. Arrange the chickpeas, potatoes, carrots, turnip, and cabbage on a platter for the second vuelco. Slice the beef, chicken, tocino, chorizo, morcilla, and bola and serve them on a separate platter as the final vuelco. Offer tomato sauce at the table.

Notes

Ingredient — US alternative: Use beef shank. Boneless chuck roast can also be used.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Use ham hocks when ham bones are unavailable.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Ask the butcher for beef soup bones or marrow bones.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Use about 2 pounds of bone-in chicken thighs or legs.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Use unsmoked slab bacon or pork belly.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Use Portuguese linguiça or another firm, mild smoked sausage. Do not use fresh Mexican chorizo.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Use blood sausage or black pudding. When unavailable, omit it or add another Spanish-style chorizo.. Review the effect on flavor and texture before publishing.

Ingredient — US alternative: Use fideo noodles or angel-hair pasta broken into short pieces.. Review the effect on flavor and texture before publishing.

At a Glance

Cuisine:
Spanish

Course:
Main Course

Nutrition:
1.370 per serving

Dietary information:
Fish-Free, Lactose-Free, Peanut-Free, Sesame-Free, Soy-Free, Tree-Nut-Free

Published:
July 20, 2026

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