Madrid Chickpea and Meat Pot in Three Courses

What you need

• 500 g (1 lb) dried chickpeas, large ones
• 600 g (1 1/4 lb) beef shank, in one or two pieces
• 2 bone-in chicken thighs, or a chicken quarter
• 150 g (5 oz) salted pork belly, tocino, in one piece
• 100 g (3.5 oz) serrano ham, one thick piece, or a ham bone
• 2 beef marrow bones, optional
• 3.5 l (15 cups) water
• 2 Spanish cooking chorizos, about 200 g (7 oz)
• 1 morcilla, Spanish blood sausage, about 150 g (5 oz)
• 2 carrots, peeled
• 4 medium potatoes, peeled and halved
• 1/2 green cabbage, cut into wide strips
• 2 cloves garlic, sliced
• 2 tbsp olive oil
• 100 g (3.5 oz) fine fideo noodles, or other thin soup pasta
• salt, to taste

Method

Restated from the original video

1. 1

   The night before, cover the chickpeas with plenty of cold water and a pinch of salt and soak for about 12 hours.

2. 2

   Put the beef shank, chicken, pork belly, ham and marrow bones in your largest pot with the 3.5 l water. Bring slowly to a boil, skimming off the grey foam as it rises.

3. 3

   Drain the chickpeas, tie them loosely in a cotton net or muslin bag and lower them into the boiling pot.

4. 4

   Turn the heat right down and simmer, partly covered, for 2.5-3 hours, until the chickpeas are creamy and the beef is tender. Keep it at a lazy bubble so the chickpeas stay whole.

5. 5

   Add the carrots and potatoes for the last 30 min, and salt the pot to taste. The chicken should be falling from the bone and cooked through.

6. 6

   Meanwhile, simmer the chorizo and morcilla in a separate pot of water for 15 min. Add the cabbage and cook 15 min more, until soft. Keeping them apart stops the broth turning red.

7. 7

   Lift out the chorizo and morcilla and drain the cabbage. Warm the olive oil with the garlic in a frying pan until golden, then toss the cabbage in it for 2-3 min.

8. 8

   Strain about 1.5 l of broth into a saucepan, bring it to a boil and cook the fideos until tender, 5-7 min. Serve this soup first.

9. 9

   Next, bring out a platter of the chickpeas, potatoes, carrots and garlicky cabbage.

10. 10

    Finish with a platter of the meats, cut into portions: beef, chicken, pork belly, ham, sliced chorizo and morcilla, with the marrow bones.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.