Spanish Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Cocido Madrileño
Madrid's grand three-course boiled dinner: first the golden broth, then chickpeas and vegetables, then the slow-cooked meats — a Sunday tradition.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
7 steps- 1
Tie the soaked chickpeas in a cheesecloth bag to keep them intact and place in a large pot with the beef shank, ham bone, pork belly, whole onion, and leeks, then cover generously with water.
- 2
Bring to a boil, skim off the foam carefully, reduce to a gentle simmer, cover, and cook for 2 hours.
- 3
Add the carrots and continue simmering 30 minutes, then add the potatoes and chorizo and cook a further 20 minutes.
- 4
In a separate small pot, boil the cabbage and morcilla together until the cabbage is tender, about 15 minutes, then drain.
- 5
Once everything is tender, ladle about 1.5 liters of the golden broth into a separate pot, bring to a boil, and cook the fideos in it for 5-6 minutes to make the first course soup.
- 6
Arrange the drained chickpeas and vegetables on one platter for the second course, and slice the meats onto another platter with the cabbage and morcilla for the third course.
- 7
Serve the three courses in sequence: broth with noodles first, then chickpeas and vegetables, then the meats, with olive oil and pickled guindilla peppers on the side.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
63/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving545
Calories
46 g
Protein
12 g
Carbs
33 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Cocido madrileno is the great chickpea-and-meat boiled dinner of Madrid, a slow pot of chickpeas, vegetables, and several cuts of pork, beef, and chicken simmered together until everything is meltingly soft. Traditionally it is served in courses, first the broth poured over noodles, then the chickpeas and vegetables, then the meats, so one pot becomes a whole meal. It descends from the medieval adafina of Spain's Jewish communities and became Madrid's defining cold-weather comfort.
Listahan note
This version keeps the classic three-course service but streamlines the cuts so it fits a home pot, while still building the deep, clear broth that is the whole point.
Technique cues
- Soak the chickpeas overnight and add them to simmering, not boiling, water so their skins stay intact and tender.
- Skim the broth often in the first half hour so it stays clear and clean-tasting through the long simmer.
- Keep the broth at a bare tremble rather than a rolling boil so the meats turn tender instead of stringy.
Kitchen flow
- Parallel prep
- Soak the chickpeas the night before and ready all the cuts so the pot can be built in one early start.
- Make-ahead
- Cook the whole cocido a day ahead; the broth clarifies and the flavor deepens in the fridge overnight.
- Leftover move
- Mash leftover chickpeas, meat, and vegetables together and fry into ropa vieja croquettes the next day.
- Cleanup rhythm
- Strain the broth into a clean pot as you go so the big simmer pot can soak while the courses are served.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
dried chickpeas
heart of the dish
Purpose: Creamy, slow-cooked chickpeas are the soul of cocido and thicken the broth as they soften.
Handling: Soak overnight in salted water and add to hot, not boiling, water.
Adaptation: In a pinch, canned chickpeas added late, though the texture is softer.
beef shank or brisket
broth-builder
Purpose: A tough, gelatin-rich cut gives the broth its body and depth over the long simmer.
Handling: Add at the start so it has time to turn tender.
Adaptation: Oxtail or short ribs for an even richer broth.
chicken pieces
secondary meat
Purpose: It lightens the broth and adds a tender meat to the meat course.
Handling: Add partway through so it does not overcook.
Adaptation: A whole chicken quarter or thighs both work.
chorizo and morcilla
flavor and richness
Purpose: Cured sausages lend smoky paprika depth and color to the pot.
Handling: Add in the last stretch so they do not bleed out and cloud the broth.
Adaptation: Smoked paprika and a little extra pork for a sausage-free version.
potatoes and carrots
vegetable course
Purpose: They round out the meal and soak up the savory broth.
Handling: Add whole or in large chunks partway through so they hold together.
Adaptation: Turnip or cabbage are traditional additions too.
fine noodles
soup course
Purpose: Cooked in the strained broth, they make the first course that opens the meal.
Handling: Simmer briefly in the strained broth just before serving.
Adaptation: Any thin soup pasta or angel hair.
Technique notes
- Bundle the chickpeas in a mesh net if you like, so they are easy to lift out whole for the second course.
- Add the salt-curing sausages late, since added early they overwhelm and cloud the delicate broth.
- Rest the cooked meats in a little warm broth so they stay moist while you serve the soup course first.
Ingredient swaps
- Pork-free direction
- Build the pot on beef and chicken with smoked paprika for depth, skipping the chorizo and morcilla.
- Gluten-free direction
- Serve the broth course over rice or gluten-free noodles instead of wheat pasta.
- Lighter direction
- Use leaner beef and skim the fat thoroughly for a lighter but still hearty pot.
Serve alongside
- Pickled guindilla peppers
- Crusty bread
- Tomato and onion salad
- A bowl of the strained broth with noodles
- Rioja Crianza
- Light Mencia
- Sparkling water
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Keep covered in the fridge for up to three days; store the broth, chickpeas, and meats together or apart as you like. Reheat gently on the stove until hot throughout. The broth and chickpeas freeze well for up to two months; freeze the noodles separately and cook fresh.
Equipment
- Large stockpot or olla
- Fine skimmer
- Strainer or colander
- Slotted spoon for lifting meats
Make this household-aware
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Plan it in Listahan
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