* Spanish dried barley
Soak the chickpeas with the soda in lukewarm water and leave for one night, strain and drain. Cover the chickpeas with enough cold water, add ham bone, beef and bacon.
Remove the skin from the onion and carrot, cut them into slices and add them as well, along with finely chopped bay spice, garlic, salt and pepper. Cover and simmer for 3 hours.
Peel and coarsely dice the potatoes and cut the chorizas into pieces. Add both to the stew form and simmer for another 15 min on low heat.
Serve meat and vegetables in separate baking bowls.
Our tip: Use a deliciously spicy bacon for a delicious touch!