Traditional dish in Madrid region, Spain
Ingredients (4 people):
300 g of chickpeas
200 g of beef shank (morcillo)
1 knee bone
1 ham knuckle bone
1 spine bone
1 chicken quarter
1 chorizo from Jabugo (any spanish chorizo)
1 blood sausage from Jabugo (any soonish blood sausage)
150 g of bacon (spanish tocino)
80 g of ham
1 bone of ham
1 clove garlic
extra virgin olive oil
salt, paprika and cumin
Leave the chickpeas to soak overnight. Drain them, put them in a cooking net and reserve them.
Put plenty of water in the pot, add the morcillo, the bacon, the ham and the bones. When it begins to boil, remove the foam, introduce the chickpeas and remove the foam again. Cover and cook for 30 minutes (after the steam starts to rise). If you do not use a quick pot you will need about two and a half hours of cooking
Open the pot and remove a little of the broth to another casserole and put it to heat. Put the cabbage in the casserole and add the chorizo and blood pudding. Cook everything with the lid on for 20 minutes.
Peel the potatoes, the turnip, the leeks and the carrots and add them whole to the pot of the chickpeas. Add chicken too, cover again and cook for 10 more minutes. Taste the broth and rectify salt as necessary. Sauté the cabbage with a little oil, garlic and paprika.
Prepare a soup with the broth and soup noodles.
It is served in three rounds , “tres vuelcos”, first the soup, then the chickpeas with the vegetables and finally the meat.
At home ,we also prepare a “mojo” with a raw crushed tomato, cumin and olive oil, to accompany the chickpeas.