Cocido MadrileñO (Chickpea Stew)

• 4 handfuls dried chickpeas
• 3 potatoes - peeled and quartered
• 2 carrots - cut into big pieces
• 1 leeks - cut into short lengths
• 1/4 cabbage - halved
• 1 turnips optional - peeled and quartered
• 6 green beans optional - cut in half
• 1 meat bones small pork ham
• 1 marrow bones beef
• 1 chicken joint
• 1 piece beef shin of
• 1 piece serrano ham cured
• 1 chorizo unsmoked - whole
• 1 morcilla onion, blackpudding - whole
• 1 piece pork belly salt, or streaky bacon in one piece, optional - soaked overnight
• salt
• black peppercorns

1. Soak the chickpeas overnight.
2. Put all the meat, salt and a few peppercorns into a large pot along with the chickpeas and cover with water.
3. Bring to a boil and turn heat down and simmer for 11/2 hours.
4. Skim off scum every now and then.
5. Take the chorizo and morcilla out and set aside about half an hour into the cooking time.
6. Skim the red fat that floats on the top as it simmers.
7. Add the vegetables about halfway through and top up with cold water.
8. Turn the heat up until it simmers again and return heat to low.
9. Remove the meats from the pot and arrange on a plate along with the chorizo and morcilla.
10. Remove the vegetables and arrange on a plate.
11. Remove the chickpeas with a slotted spoon and put into a dish.

chickpeas, potatoes, carrots, leeks, green beans, pork ham, bones beef, chicken joint, beef shin of, serrano ham cured, chorizo unsmoked, morcilla onion, pork belly salt, salt, black peppercorns

Taken from www.yummly.com/recipe/Cocido-Madrileno-_Chickpea-Stew_-1652672 (may not work)