Cocido Madrileño (Madrid Chickpea Stew with Beef, Pork and Chorizo)

• 300 g Dried chickpeas
• 600 g Beef shank, bone-in
• 350 g Pork belly, skin on
• 1 large Yellow onion
• 4 cloves Garlic
• 2 Bay leaves
• 2 tsp Fine sea salt
• 200 g Spanish chorizo, cured
• 2 medium Carrot
• 3 medium Yukon Gold potato
• 1 small Savoy cabbage
• 1 tbsp Extra virgin olive oil
• 1 tsp Sweet paprika

1. Put the chickpeas in a bowl, cover generously with cold water, and leave to soak overnight. Drain well in a colander before cooking.
2. Put the beef shank and pork belly in a stockpot and cover with about 2.5 litres of cold water. Bring to a gentle simmer, skimming any foam from the surface for the first 10 minutes.
3. Add the onion (halved), garlic (lightly crushed), bay leaves and 1 tsp of the salt. Simmer very gently, partially covered, for 60 minutes, topping up with hot water if needed to keep everything submerged.
4. Stir in the drained chickpeas and continue to simmer gently for 45 minutes, until they are starting to turn tender. Keep the heat low so the broth stays clear and rich rather than boiling hard.
5. Peel and cut the carrots and potatoes into large chunks, and cut the cabbage into thick wedges. Add the carrots and potatoes to the pot and simmer for 20 minutes.
6. Add the cabbage and the chorizo and simmer for 15 to 20 minutes, until the vegetables are tender and the chickpeas are fully soft. Taste and season with the remaining 1 tsp salt if needed.
7. Lift out the beef, pork and chorizo; slice the chorizo and cut the meats into serving pieces. Ladle some hot broth into bowls, then serve the chickpeas, vegetables and meats alongside, finished with the olive oil and sweet paprika stirred into the remaining broth or drizzled over the stew.

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