Cocido Madrileño

Ingredients14

• dried chickpeas400 g
• beef shank500 g
• chicken pieces400 g
• pork belly200 g
• cured ham bone1
• chorizo150 g
• morcilla150 g
• green cabbage400 g
• potatoes500 g
• carrots2
• onion1
• garlic3 cloves
• salt2 tsp
• fine soup noodles100 g

Method

1. Soak the chickpeas in cold water overnight, then drain.
2. Put the beef, chicken, pork belly, ham bone, onion, garlic, and chickpeas in a large pot, cover with cold water, and bring slowly to a boil, skimming the foam.
3. Simmer gently for about 2 hours, adding salt partway through.
4. Add the chorizo, carrots, and potatoes and cook for 30 minutes.
5. Add the cabbage and morcilla and simmer 20–30 minutes more, until the chickpeas and meats are tender.
6. Strain some broth, cook the noodles in it, and serve this as the first course.
7. Serve the chickpeas and vegetables as the second course, then the meats as the third, with the remaining broth on the side.