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.

 Ingredients:

• 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
• Salt
• Morcilla (blood sausage) [can be omitted]

 Instructions:

1. Allow the chickpeas to sit in water overnight. drain excess water and set aside.
2. Peel the garlic, onion, carrots and potatoes and set aside.
3. Cook veal, bones, chorizo and ham in a large pot in just enough water to cover. Add salt to taste.
4. 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.
5. 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.
6. In a different pot, boil the peeled potatoes. Drain and place along with the rest of the ingredients you reserved.
7. Cut the cooked vegetables into big chunks and add to the meat platter.

Now it's ready to enjoy!