Crockpot Cocido Madrileño (Madrid Chickpea Stew)
A slow-cooked Spanish classic that feels like home in a bowl.
If Fabada is Asturias’ soul food, then Cocido Madrileño is Madrid’s — hearty, rustic, and rich with chickpeas, chorizo, and tender meats that fall apart at the touch of a spoon.
Traditionally, this dish simmers for hours on the stove, filling the house with the smell of garlic, paprika, and broth. My slow cooker version gives you that same depth of flavor — without babysitting a pot all day.
It’s layered, comforting, and the kind of meal that turns a chilly afternoon into something slow, warm, and deeply Spanish.
Why You’ll Love This Version
- Authentic flavor, less effort: All the flavor of the traditional three-course cocido — without tending to multiple pots.
- Incredibly hearty: Packed with chickpeas, meats, and vegetables — it’s basically a meal, soup, and comfort blanket in one.
- Perfect for cold days or meal prep: The broth gets richer overnight.
- Your kitchen smells like a Sunday in Madrid: Paprika, ham, and saffron simmering together? Unreal.
- Hands-off: Once it’s layered in the crockpot, you just walk away.
Ingredients
Main base:
- 2 cups (about 400 g) dried chickpeas, soaked overnight — I love Spanish Garbanzos for their creamy texture.
- 2 L water (or enough to cover ingredients by a few inches)
- 1 ham bone or pork shank — the flavor anchor.
- 200 g panceta (salted pork belly) or cured bacon
- 2 Spanish chorizos — try Palacios mild chorizo.
- 1 morcilla (Spanish blood sausage), optional but authentic.
- 1 beef shank or short rib, for depth.
- 1 onion, peeled but left whole.
- 2 garlic cloves, lightly crushed.
- 2 bay leaves.
- A few strands of saffron threads.
- Salt to taste (add late — the meats are salty).
Vegetables (added halfway through):
- 3 carrots, peeled and halved.
- 1 leek, cleaned and cut into large chunks.
- 2 medium potatoes, halved.
- ½ cabbage, quartered (optional but traditional).
Optional additions:
A splash of olive oil, or a dash of sweet pimentón de la Vera for extra depth.
Equipment
- A 6-quart slow cooker — I use the Crock-Pot 6-Quart Programmable Slow Cooker; it fits everything perfectly.
- A fine-mesh strainer to separate broth and solids if you serve it in stages.
- A ladle, sharp knife, and wooden spoon for serving.
- Optional but helpful: a heatproof serving bowl set for the traditional multi-course presentation.
Step-by-Step Instructions
1. Soak the chickpeas overnight
Rinse the chickpeas, remove any debris, and soak in cold water (3x their volume) for at least 12 hours.
This helps them cook evenly and stay buttery instead of grainy.
2. Load the slow cooker
Add soaked chickpeas (drained), ham bone, panceta, chorizo, morcilla (if using), beef, onion, garlic, bay leaves, saffron, and enough water to cover by a few inches.
You can add a drizzle of olive oil for a silkier broth.
3. Slow cook
Cover and cook on LOW for 8 hours (or HIGH for 5 hours).
About halfway through (around the 4-hour mark on LOW), open the lid and add the carrots, potatoes, leeks, and cabbage if using.
Don’t stir too aggressively — you want the chickpeas to hold their shape.
4. Taste and adjust
Once the chickpeas are tender and the meats fall apart easily, taste the broth and add salt as needed.
If you want a deeper color or smokier flavor, stir in a pinch of pimentón right at the end.
5. Serve the Madrid way (optional but fun)
Cocido Madrileño is traditionally served in three rounds:
- First course: Strain the broth and serve it as soup with thin noodles or rice.
- Second course: Serve the chickpeas and vegetables drizzled with olive oil.
- Third course: Slice and serve the meats on a platter.
Or — the easy way — ladle everything together into big bowls and call it a day.
It’s rustic food. No rules, just warmth.
Tips for Success
- Don’t skip soaking the chickpeas: It’s the difference between creamy and chalky.
- Layer properly: Meats at the bottom, then chickpeas, then vegetables on top later.
- Use filtered water: If you live somewhere with hard or chlorinated water (like much of southern Spain), use filtered water. It keeps chickpeas soft.
- Taste before salting: The cured meats add plenty of salt as they cook.
- Rest before serving: Let the stew sit for 20 minutes before serving — it thickens naturally.
What to Serve It With
- Crusty Spanish bread for dipping.
- A glass of Rioja or Tempranillo.
- Pickled peppers or a fresh tomato salad on the side for contrast.
And if you’re going traditional, serve it with fideos (thin noodles) in the first course soup.
Make-Ahead & Storage
- Make ahead: Even better the next day. Store in the fridge overnight to let the flavors deepen.
- Storage: Keeps up to 4 days in an airtight container.
- Freeze: Up to 3 months — thaw in the fridge overnight.
- Reheat: Slowly on the stove or in the microwave, adding a splash of broth if it thickens too much.