Spanish Chickpea and Meat Stew — Madrid Three-Course Stew
Madrid centrepiece stew of chickpeas, beef, chicken, chorizo, and cabbage simmered slowly into one pot, served as three courses: broth with noodles, chickpeas with vegetables, and meats.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat beef shin and chicken thighs dry. Drain chickpeas. Slice chorizo into rounds. Shred cabbage. Peel potatoes into 3cm cubes. Slice carrot and leek thin. Measure pasta noodles and stock.
Sweat
Pour 1200ml hot beef stock into a large pot over medium-high heat. Add beef shin, chicken thighs, leek, bay leaves, and a pinch of salt. Bring to a vigorous simmer for 3 minutes until steaming vigorously.
Skim
Lower heat to medium-low. Skim grey foam off the surface for 4-5 minutes until broth clarifies. Cover loosely and simmer 35 minutes until meats are halfway tender when pierced.
Build 1
Add chickpeas, potato, carrot, chorizo, and remaining salt. Continue simmering over medium-low heat for 15-18 minutes until potato is fork-tender and chorizo has rendered red oil into the broth.
Build 2
Add shredded cabbage 5 minutes before the end and simmer until wilted. Lift meats and chickpeas onto a warm platter, cover, and keep warm. Leave broth and vegetables in pot.
Boil
Strain 2 generous ladles of broth into a medium saucepan. Bring to a vigorous boil over high heat. Add pasta noodles and cook 4 minutes, stirring occasionally, until al dente with slight resistance.
Plate
Serve as three courses: pasta-and-broth in a small bowl first, chickpeas with vegetables second, then sliced meats and chorizo on a warm platter scattered with flat-leaf parsley.
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