Cocido maragato

Ingredients

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• 300 g chickpeas

• 300 g beef shank

• Half a chicken

• 250 g cecina (cured beef)

• 1 piece of lacón (cured pork shoulder, about 300 g)

• 1 chorizo

• 1 pig's ear

• Half a cabbage

• 500 g potatoes

• 100 g noodles

• 2 garlic cloves

• Olive oil

• Salt

Preparation

1. 01Soak and desaltThe night before, soak the chickpeas in warm salted water. Also desalt the cecina, lacón and ear if they are very salty, changing the water several times.
2. 02Cook the meatsIn a large pot, put the meats and sausages with plenty of cold water. Bring to a boil, skim and cook about 15 minutes.
3. 03Add the chickpeasPut the drained chickpeas in a tied mesh or cheesecloth bag and add them to the pot. Cook over a very low heat for about 4 hours, skimming and adding hot water if needed.
4. 04Cook cabbage and potatoesSeparately, cook the chopped cabbage and the potatoes in salted water. Sauté the drained cabbage with the garlic, fried in a little oil.
5. 05Make the soupAt the end, strain part of the broth from the pot and cook the noodles in it until tender.
6. 06Serve in orderServe first the sliced meats and sausages, then the chickpeas with the cabbage and potatoes and, last, the noodle soup.

Variations

• Some recipes, such as the one on Spain.info, include kid shoulder, cured ham and bacon alongside the chorizo, chicken and cecina.
• At the table, the meats are usually accompanied by a fried filling made from bread.