Cocido Madrileño

Cocido madrileño is a type of puchero based on chickpeas, and a very popular dish in Madrid. There are many variations and cooking methods, but the key ingredients remain the same: garbanzos (chickpeas), meat & vegetables, cooked together in a large pot. The stock/broth is served with thin noodles as a first course, followed by the garbanzos, meat & veg.

This recipe is based on the one my wife makes, and is cooked all together in a pressure cooker. Conventional methods require several stages and a long, slow cooking process on the stove top. This one's easy, a lot faster and still a tasty treat. This will feed at least four people.

Preparation

• Put meat, bones (but not the sausages) in the pressure cooker, cover with cold water
• Bring to a boil (uncovered), skim off the scum that rises to the top
• Add the garbanzos, vegetables & salt, fill with water to to the max line.
• Cover and cook on high pressure for 40 minutes
• Meanwhile, cook the sausages separately in water to get rid of excess fat.
• Once the pressure bleeds off, strain off the broth, bring broth to a boil, add noodles.
• Serve the broth with noodles as a first course
• Present on a large platter, separating the garbanzos, sausages, meat & vegetables
• Enjoy!

Notes:
1. The ingredients suggested here are normally available in the US/UK.
2. The pasta for the broth is usually "fideos", a short thin noodle not generally available outside Spain. Any small, quick cooking pasta will work just fine: orzo, chopped thin spaghetti, alphabet pasta...
3. Many recipes call for boiling the cabbage separately in salted water. Your choice.
4. For stove top cooking, a large stock pot is all you need. Cooking time 2 to 3 hours (unitil the garbanzos are fully cooked).
5. As usual, this is the basic recipe/method - feel free to innovate.
6. Another recipe for Cocido Madrileño.

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