Madrid-Style Chickpea Stew (Cocido Madrileño, Pressure Cooker Version)

Name: Madrid-Style Chickpea Stew (Cocido Madrileño, Pressure Cooker Version)
Total time: 6000 s
Yield: Serves 8 to 10 servings
Cuisine: American
Ingredients: 3 cups dried chickpeas (about 600 grams); 1 pound green beans (about 1/2 kilogram); 3 carrots; 4 medium potatoes; 1 pound beef shank or brisket (about 1/2 kilogram); 5-6 pieces ham hock; 2-3 marrow bones; 3 fresh chorizo sausages; 1 fresh blood sausage (morcilla); 1/4 whole chicken or hen (thigh and drumstick); 1 tablespoon salt (to taste); 17 cups water (about 4 liters), enough to cover the ingredients; 3.5 ounces soup noodles (about 100 grams)

CAMBALACHE3 @cook_4605281

MADRID

You can find this recipe on my blog, La Cocina Tradicional de Cambalache3: http://lacocinadecambalache3.blogspot.com.es/2017/05/cocido-madrileno-al-estilo-de-la-abuela.html. There's also a Facebook page called Cambalache3: https://www.facebook.com/pages/Cambalache3/1392613567640706?ref=hl.

Today I'm sharing one of the most important recipes from Spain, and especially from the capital, Madrid: cocido madrileño. I'll show you how to make authentic cocido madrileño in a pressure cooker, just like our grandmothers and mothers used to make. I hope you enjoy this recipe and learn how to make the best cocido madrileño in the world.

Thank you so much for all your wonderful comments, likes, and for subscribing to my channel Cambalache3.

CAMBALACHE3 @cook_4605281

MADRID

Thank you so much for all your wonderful comments, likes, and for subscribing to my channel Cambalache3.

Saved

Ingredients

100 minutes

Serves 8 to 10 servings

3 cupsdried chickpeas (about 600 grams)
1 poundgreen beans (about 1/2 kilogram)
3carrots
4medium potatoes
1 poundbeef shank or brisket (about 1/2 kilogram)
5-6 piecesham hock
2-3marrow bones
3fresh chorizo sausages
1fresh blood sausage (morcilla)
1/4whole chicken or hen (thigh and drumstick)
1 tablespoonsalt (to taste)
17 cupswater (about 4 liters), enough to cover the ingredients
3.5 ouncessoup noodles (about 100 grams)

Saved

Steps

100 minutes

1

Soak the chickpeas in water overnight (about 12 hours).
2

Place the soaked chickpeas in a mesh bag made for stews, then put them in a large pot or pressure cooker along with the ham hock pieces.
3

Add the beef shank or brisket, marrow bones, and chicken or hen. Cover with water and bring to a boil. If using a regular pot, simmer for 3 hours over medium heat. If using a pressure cooker, cook for 30 minutes.
4

After 3 hours (or 30 minutes in the pressure cooker), add the remaining ingredients. Finally, add the tablespoon of salt (to taste), and continue cooking for another hour (or 15 minutes in the pressure cooker).
5

To serve, separate the broth from the solid ingredients. Use the broth to make a delicious noodle soup.
6

Serve the hot soup first, followed by the rest of the ingredients. I hope you enjoyed this classic Madrid recipe!