How to Make Cocido Madrileño (Madrid Chickpea and Meat Stew)

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• For the stew
• 500 g dried chickpeas (about 1¼ lb), soaked 12 hours in water with a pinch of salt
• 400 g beef shank or morcillo, in one piece (14 oz)
• 1 beef knee bone or marrow bone
• 1 salted ham bone or cured ham bone
• 200 g salt pork or tocino, in one piece (7 oz)
• 300 g chicken thighs or hen pieces (10 oz)
• 6 liters cold water, about
• 2 large carrots, peeled
• 3 medium potatoes, peeled and halved
• ½ small green cabbage, cut in wedges
• 2 chorizos for cooking
• 1 morcilla (blood sausage with onion)
• 1 tbsp coarse salt, to taste
• For the noodle soup
• 100 g fine noodles (fideos) (about 3½ oz)

Instructions

1. The night before, cover the chickpeas with plenty of water and a pinch of salt and soak about 12 hours. Drain.
2. Put the beef, ham bone, salt pork, chicken and beef bones in a large pot, cover with about 6 liters of cold water and bring slowly to a boil. Skim the foam, reduce to a gentle simmer, partly cover and cook 2 hours.
3. Add the drained chickpeas (in a mesh bag or directly) and the carrots. Bring back to a simmer and cook 2 hours more, until the chickpeas are completely tender. Add hot water if needed to keep everything covered.
4. Add the potatoes and salt and cook 30 minutes. Cook the cabbage in a separate pot of salted water 20 minutes, then drain, so its smell does not take over the broth.
5. Cook the chorizo and morcilla in a small pot of water for the last 20 minutes (or in the stew), so their fat does not make the broth greasy.
6. Strain about 1.5 liters of the broth into a small pot, bring to a boil, add the noodles and cook as the package says (4–5 minutes). Serve this soup first.
7. Serve the chickpeas and vegetables on one platter and the sliced meats and sausages on another as the main course.