Madrid-Style Chickpea and Meat Stew

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A hearty traditional Madrid stew built on slowly simmered chickpeas, beef shank, chicken, smoky chorizo, and blood sausage, with tender cabbage, carrots, and potatoes added at the end. It is customarily served in three courses: a clear noodle soup from the broth, then the chickpeas with vegetables, and finally the sliced meats.

Nutrition Facts

Per serving (estimated)

• 740 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 58 gCarbs
• 14 gFiber
• 7 gSugar
• 48 gProtein
• 980 mgSodium
• 1450 mgPotassium
• 180 mgCalcium
• 8 mgIron
• 45 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the chickpeas and broth

• 1 lb dried chickpeas, soaked overnight and drained
• 3 quarts cold water
• 1 large yellow onion, peeled and halved
• 2 bay leaves
• 1 teaspoon whole black peppercorns
• 2 teaspoons sea salt, plus more to taste

For the meats

• 1.5 lb beef shank with bone
• 1 lb bone-in chicken thighs, skin removed
• 8 oz pork belly slab, rind scored
• 6 oz Spanish chorizo, whole
• 6 oz Spanish blood sausage (morcilla), whole

For the vegetables

• 1 small green cabbage, cut into 4 wedges
• 4 medium Yukon gold potatoes, peeled and halved
• 3 carrots, peeled and cut into 2-inch chunks
• 1 small turnip, peeled and quartered

For the noodle soup course

• 6 oz thin egg noodles (fideos)
• 2 tablespoons chopped fresh parsley
• 1 tablespoon extra-virgin olive oil

Directions

1. Place the drained soaked chickpeas in a large heavy pot. Add the beef shank, chicken thighs, pork belly, onion halves, bay leaves, and peppercorns. Pour in 3 quarts of cold water and bring slowly to a gentle boil over medium heat, skimming off any foam that rises.
2. Reduce the heat to low so the liquid barely simmers. Partially cover and cook for 1 hour 30 minutes, until the chickpeas are nearly tender and the beef shank is starting to soften. Add the chorizo and blood sausage and simmer another 20 minutes.
3. Add the cabbage, potatoes, carrots, and turnip to the pot. Continue simmering uncovered for 30 minutes, or until the vegetables are fork-tender and the chickpeas are fully creamy. Season the broth with 2 teaspoons of salt and adjust to taste.
4. Carefully lift out the meats and set them on a cutting board. Strain 6 cups of the clear broth into a separate saucepan and keep the remaining broth with chickpeas and vegetables warm in the original pot.
5. Bring the strained broth to a boil and cook the egg noodles according to package directions, about 6 minutes. Drizzle with olive oil and sprinkle with parsley; serve as the first course.
6. Slice the beef shank, chicken, pork belly, chorizo, and blood sausage into thick pieces. Arrange on a warm platter alongside the chickpeas, cabbage, potatoes, and carrots for the second and third courses.
7. Encourage diners to enjoy each part on its own, or combine everything in a deep bowl with a generous ladle of the cooking broth. Pass additional salt and a good crusty bread at the table.

Cook’s Notes

• Always soak dried chickpeas overnight with a pinch of baking soda for the creamiest texture; canned chickpeas work in a pinch but reduce total simmer time by about 90 minutes.
• If morcilla is unavailable, substitute with a smoked black pudding or a thick slice of kielbasa; add it in the last 20 minutes so it does not disintegrate.
• Bone-in beef shank is essential, as the marrow and connective tissue give the broth body and a silky mouthfeel.
• Save any leftover broth in jars for quick soups; it keeps 4 days refrigerated or 3 months frozen.
• Toast a thick slice of country bread, rub it with garlic, and use it to mop up the broth and chickpea juices for an authentic Madrid finish.

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