Cocido Madrileño (Madrid Chickpea and Meat Stew)

Instructions

1. Soak the chickpeas overnight in warm water with 1 tsp salt, then drain. Rinse the ham bone and pork belly, and soak them for 1 hour if very salty.
2. Put the beef, ham bone, pork belly and onion in a large pot with 3.5 liters (14 cups) of cold water. Bring to a boil, skim the foam for about 10 minutes, then add the chickpeas and chicken legs.
3. Return to a boil, then simmer gently, partly covered, for 1 1/2 hours, until the beef is nearly tender and the chickpeas are soft. Add hot water if the level drops.
4. Add the carrots and potatoes and simmer 20 minutes. Add the chorizo and morcilla for the last 15 minutes. Season the broth with salt.
5. Meanwhile, boil the cabbage in salted water for 20 minutes until tender and drain it. Toss it in a skillet with the olive oil and garlic until fragrant.
6. For the first course, strain 1.2 liters (5 cups) of broth into a saucepan, bring to a boil and cook the vermicelli for 4 to 5 minutes. Serve it as a soup.
7. For the second course, arrange the chickpeas, carrots, potatoes and cabbage on a platter with a ladle of broth.
8. For the third course, slice the beef, chicken, pork belly and sausages and serve them on a separate platter.

Tips

• No ham bone? Use a small smoked ham hock or extra pork belly. The cured pork gives the broth its depth.
• Serve a simple tomato sauce on the side for the meats. Fry leftover chickpeas, vegetables and meat with garlic the next day for ropa vieja.