Cocido madrileño, Spanish chickpea stew

Ingredients

• 300 g of beef stew meat
• One-quarter of a chicken
• 50 g of bacon
• 50 g of cured ham
• 1 pound of pork, soaked for 12 hours
• 1 chorizo sausage
• 1 black pudding (morcilla)
• 1 beef bone with marrow
• 250 g of dried chickpeas, soaked for 12 hours
• ½ head of Savoy cabbage (or chard, kale, green beans)
• 2 carrots
• 1 onion with one clove of garlic pierced into it
• 1 stalk of celery
• 1 turnip
• 4 peeled apples
• 50 g of small pasta (vermicelli)
• 3 liters of water
• salt
• Garlic tomato sauce, for serving

In a large stockpot, combine 3 liters of water with the beef, bone, pig’s feet, bacon, and ham. Bring to a boil and skim off any foam.

Add the chicken, chickpeas, carrots, turnips, celery, and onion, studded with cloves. Simmer for 2 hours 30 minutes over low heat.

Add the potatoes about 30 minutes before the end of the cooking time.

While that’s happening, cook the cabbage in a separate saucepan with the chorizo and blood sausage, a little of the broth from the cocido, and a little water.

Gather the necessary broth for the soup, mix it with a little of the cabbage cooking liquid, and cook the pasta in it. Season with salt.

First, serve the soup, followed by the well-drained chickpeas with the vegetables, then the sliced meats, cabbage, chorizo, and sausage pieces, all with the garlic tomato sauce.