Ingredients to make the original Madrilenian chickpea stew:
- 750 grams garbanzo beans
- 100 grams ham in a piece
- 200 grams cane bone
- 600 grams chicken
- 750 grams beef shank
- 200 grams bacon
- 2 sausages
- 2 onion blood sausages
- 2 nails
- 2 cloves of garlic
- 600 grams cabbage
- 6 carrots
- 6 medium potatoes
- 300 grams green bean
- 1 onion
- Oil
- 100 grams noodles
- Water
- For the filling:
- 200 grams white breadcrumb
- 3 eggs
- 1/2 liter of stew broth
- oil for frying
- 1 tablespoon of chopped parsley
- 2 garlic cloves minced
How to make the original Madrilenian chickpea stew:
1.Like any recipe made with dried chickpeas, the Madrid stew must be started the day before, leaving the chickpeas to soak in warm, salty water for at least 12 hours.
2.Place the black pudding, the ham, the washed bones, the bacon and the chicken in a pot. Cover with water and take it to the fire.
3.When it starts to boil, remove the foam and introduce the chickpeas (better inside a grid), as well as the onion and the cloves. Let cook for 1 hour.
4.After this time, add the peeled and whole carrots and potatoes, and continue cooking slowly.
5.On the other hand, remove a little of the Madrid stew broth and cook the chorizos and black pudding, cabbage and beans in it.
6.Once cooked, sauté everything with the minced garlic and the ham in a frying pan with a good splash of olive oil.
7.Add everything to the Madrid stew casserole with its juices. In total, the stew must have been cooking for about two hours.
8.At the end, drain the broth from the stew and prepare a noodle soup with the pasta.
9.Serve the soup first and then the meat with the chickpeas and vegetables. Meat, chickpeas and vegetables can be sprinkled with virgin olive oil.
10.Some people prefer to accompany everything with a little homemade tomato sauce.
