A delicious dish. We make it often at home because we love chickpeas.
We usually buy them dried and need to cook them, but the first step is to soak them in salted water for 8 hours, generally overnight. Then we rinse them and cook them. Madrid-style stew is my favorite, but it's also very good with cod or just with vegetables. Of course, a pressure cooker is highly recommended.
Enjoy!
I didn't know about Madrid style stew, so I asked Gemini.
It told me this and gave me a recipe.
Madrid-style stew, known in Spain as Cocido Madrileño, is a hearty, slow-cooked chickpea-based meal traditionally served during cold winter months. Rather than being served as a single bowl, it is traditionally enjoyed in three distinct stages or courses called vuelcos ("turnings").
Exactly. My mother served it with what was called "relleno." A bun made with breadcrumbs, beaten egg, and broth from the same stew.