Cocido madrileno

Method

Soak the chickpeas overnight in cold water, then drain. In a large stock pot, bring the water to the boil and add the beef, chicken pieces, ham, bay leaves, thyme, peppercorns and halved onion. Simmer for 90 minutes, skimming impurities from the surface as they appear. Add the drained chickpeas and continue simmering for 45 minutes until tender. Add the chorizo, morcilla, peeled potatoes cut into chunks, and carrots cut into batons, along with the garlic cloves and sea salt. Simmer for a further 30-40 minutes until all vegetables are completely tender. Taste and adjust seasoning. Traditionally, this is served in three courses: the rich broth first, followed by the chickpeas and vegetables, and finally the meats and charcuterie.