Madrid Chickpea, Beef and Chorizo Stew (Cocido Madrileño)
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 400 g beef shin, diced
- 300 g bone-in chicken thighs
- 150 g chorizo, sliced
- 400 g tinned chickpeas, drained
- 200 g savoy cabbage, shredded
- 400 g potatoes, peeled and quartered
- 2 carrots, cubed
- 1 onion
- 1200 ml chicken stock
- 2 bay leaves
Nutrition (per serving)
- Calories
- 694 kcal
- Protein
- 54.9 g
- Carbohydrate
- 40.9 g
- of which sugars
- 7.8 g
- Fat
- 32.3 g
- of which saturates
- 10.7 g
- Fibre
- 11.6 g
- Salt
- 4.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the beef shin, chicken thighs, onion and bay leaves into a large pot with the chicken stock. Bring to the boil, then skim off any froth.
- 2
Cover and simmer gently for 45 minutes until the beef is starting to soften.
- 3
Add the potatoes and carrots and simmer for a further 20 minutes.
- 4
Stir in the chickpeas and chorizo and simmer for 10 minutes, then add the cabbage and cook for a final 8-10 minutes until all the vegetables and the beef are tender and the chicken has no pink remaining.
- 5
Lift out the bay leaves and onion, season to taste and serve the meat, chickpeas and vegetables together in deep bowls with their broth.
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