Ingredients
- 1¾ lb (800 g) chickpeas, pre-soaked in water overnight, then rinsed and drained
- 4 ham bones
- 1 lb (480 g) beef shank
- 5½ oz (160 g) fatty pork belly
- 5½ oz (160 g) chorizo, chopped in large chunks
- 14 oz (400 g) chicken, quartered
- 5 pt (3 l) water
- 5½ oz (160 g) potatoes, peeled & cut in half (quartered, if very large)
- 14 oz (400 g) cabbage, chopped
- 4 tbsp olive oil
- 3 cloves of garlic, sliced thinly
- salt & pepper, to taste
- 7 oz (200 g) fideos or other short, fine noodles
How to Make It
- Place the chickpeas, ham bones, beef shank, pork belly, chorizo and chicken in a large earthenware dish and cover with water. Cook over a low heat for 4 hours, adding more water as required.
- After 3 hours, add the potatoes to the stew.
- In a separate pan, fry the garlic in the olive oil, then add the cabbage. Season to taste.
- Drain the broth from the stock in step 1 and use to cook the noodles.
- Serve the cocido in two stages: first the broth with the noodles, followed by the meat and chickpeas, accompanied by a side dish of the garlicky cabbage.
