Cocido Madrileño

Drain the soaked chickpeas. Place the chickpeas, beef shin, pork belly, ham bone, and chicken thigh in a large pot. Add cold water to cover by 8 cm. Bring slowly to a boil over medium heat — this takes about 20 minutes.

As grey foam rises, skim it off carefully with a ladle. Once the water is boiling and the foam has subsided (about 15 minutes of skimming), add the carrots, onion, and celery.

Reduce to a steady simmer. Cook, covered, for 1 hour 30 minutes. Add more hot water if the level drops below the ingredients.

Add the chorizo and morcilla. Cook for another 20 minutes. Add the potatoes and cabbage and cook for a final 20 minutes until everything is completely tender. Season the broth with salt.

Carefully ladle off about 1.5 litres of the broth through a fine sieve into a smaller pot. Bring to a boil, add the fideos, and cook for 3 minutes. Serve this as the first course (soup).

Arrange the chickpeas, vegetables (cabbage, potato, carrot) on one platter and the sliced meats on another. Serve as the second and third courses with good olive oil on the side.