Cocido madrileño

Cocido madrileño is a cherished chickpea-based stew originating from Madrid, Spain. This hearty dish, teeming with meat and vegetables, is a winter favorite but can be found in certain restaurants throughout the year. Its origins date back to the Middle Ages, likely evolving from the Sephardic dish named adafina. While it began as a kosher meal, cocido madrileño eventually incorporated pork due to societal influences. Over the years, it became a staple in Madrid’s culinary tradition, particularly popular among manual workers in the 19th and 20th centuries.

The stew's primary ingredients include chickpeas, potatoes, cabbage, carrots, turnips, and an assortment of meats such as pork, chorizo, morcilla (blood sausage), jamón serrano (cured ham), beef shank, and chicken. To enrich the stock's flavor, ham bone and beef spine bone are also added. Some recipes even feature a meatball-like mixture called bola. Traditionally, cocido is served in three separate stages, referred to as vuelcos.

Leftover cocido often finds new life in other delightful dishes like Spanish croquettes, ropa vieja, and pringá. The rich history and evolution of cocido madrileño reflect the diverse cultural and culinary influences that have shaped both Madrid and Spain.