Cocido Madrileño

Ingredients

• 1 lb chickpeas, soaked overnight
• 1 lb beef shank
• 1/2 lb chicken pieces
• 1/2 lb pork belly
• 1 chorizo
• 1 morcilla
• 1 ham bone
• 1 cabbage, quartered
• 3 carrots
• 4 potatoes
• 1 cup fine noodles or rice, for the soup course

Instructions

1. 1Simmer chickpeas with beef, chicken, pork belly, and ham bone in a large pot, skimming foam.
2. 2Cook gently 2 hours, adding water as needed to keep everything covered.
3. 3Add carrots and potatoes and continue simmering 30 minutes.
4. 4Cook cabbage and chorizo and morcilla separately or in a second pot to keep the broth clear.
5. 5Strain some broth into a separate pot and cook noodles in it for the first course.
6. 6Serve broth with noodles first, then the chickpeas and vegetables, then the meats as separate courses.

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