This Spanish stew is commonly prepared by families all year round. It is one of the most typical dishes in Madrid, and it's made of chickpeas, vegetables and meats.
- 2 cups chickpeas
- 9 oz. veal, cut into 2 inch chunks
- 5 oz. chunk of Serrano ham
- 1 5” ham bone
- 1 3” chunk of veal bone marrow
- 5 oz. 2-inch thick bacon chunks
- 1 large 10 inch chorizo cut into 4 inch pieces
- 2 cloves of garlic
- 1 onion
- 2 large carrots
- 2 potatoes
- 1 cup pasta noodles
- Water, enough to cover the ingredients and two inches over
- O-Live Extra Virgin Olive Oil
- Morcilla (blood sausage) [can be omitted]
- Allow the chickpeas to sit in water overnight. drain excess water and set aside.
- Peel the garlic, onion, carrots and potatoes and set aside.
- Cook veal, bones, chorizo and ham in a large pot in just enough water to cover. Add salt to taste.
- When the water begins to boil, remove the excess foam. After an hour, add the chickpeas, garlic, onion and carrots, whole. Cover pot and simmer for an hour and a half.
- Drain the stock and reserve the rest of the ingredients on a platter. Put the stock back into the same pot and use it to cook the noodles.
- In a different pot, boil the peeled potatoes. Drain and place along with the rest of the ingredients you reserved.
- Cut the cooked vegetables into big chunks and add to the meat platter.
Now it's ready to enjoy!