Cocido MadrileÑO – Spanish Chickpea Stew

Heat 3 l of water in a saucepan and then add bacon, chicken, beef and ham. All ingredients should be covered by the water. If foam forms on the surface, skim it off with a slotted spoon. Let the water boil again and pour in the chickpeas and the pork foot. When the contents of the pot start to make again, add the onion and salt, reduce the temperature and simmer everything together on low heat for about 3 hours. In a second saucepan, cook the vegetables and the chorizo sausages in water for 30 minutes. Add the potatoes and saffron and simmer for another 20 minutes. Cook the blunzen in a separate saucepan so that they do not fall apart. Then pour the clear soup from the meat and vegetable pots into a saucepan and bring it to the table as a noodle soup. Drain vegetables, heat with oil and garlic in a frying pan and arrange on a platter with the chorizo sausages, black pudding and whole potatoes. Drain the chickpeas as well and arrange on the same platter. If there is no more room there, place chickpeas on a second platter. Cut beef into bite-sized pieces and arrange on top of chickpeas. Cut chicken, bacon, ham and pork foot into small pieces and place them around the beef. Serve with tomato sauce or season the stew with olive oil.

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