Madrid-Style Chickpea Stew (Cocido Madrileño) with Cooked Chickpeas

Name: Madrid-Style Chickpea Stew (Cocido Madrileño) with Cooked Chickpeas
Total time: 7200 s
Yield: Serves 6 to 8 servings
Cuisine: American
Ingredients: 1 1/3 cups dried chickpeas (about 250 grams, I used Pedrosillano chickpeas); 1 Spanish-style pork sausage (longaniza, optional); 1 chorizo sausage; 1 chicken leg; 1 piece hen (or substitute with more chicken); 1 piece beef; 2 medium potatoes; 1 leek; 1 carrot; 1 bay leaf

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Madrid-Style Chickpea Stew (Cocido Madrileño) with Cooked Chickpeas

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Ingredients

2 hours

Serves 6 to 8 servings

1 1/3 cupsdried chickpeas (about 250 grams, I used Pedrosillano chickpeas)
1Spanish-style pork sausage (longaniza, optional)
1chorizo sausage
1chicken leg
1 piecehen (or substitute with more chicken)
1 piecebeef
2medium potatoes
1leek
1carrot
1bay leaf

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Steps

2 hours

1

Soak the chickpeas in water overnight.
2

Add all the ingredients except the potatoes to a large pot. Add enough water to cover everything. After 1 1/2 hours, add the potatoes. Cook for a total of 2 hours.
3

Reserve the broth to serve as soup.
4

Serve the remaining ingredients on a platter so everyone can help themselves.