Soak the chickpeas overnight in warm water with a pinch of salt, then drain. In a large pot, place the various types of meat, the pork fat, the washed bones and the ham and cover with water. Bring to the boil, skim and add the chickpeas, the peeled carrots and turnip and the whole, peeled onion. Simmer for 3 hours or until the chickpeas are soft. About 20 minutes before cooking is complete, add the potatoes, peeled and cut into pieces. Taste and add more salt if necessary. Meanwhile, wash the cabbage, cut into thin slices and cook separately in water with a little salt and the chorizo for half an hour. Drain and stir in some fried garlic with Spanish olive oil.
Fry the tomato in a tablespoon of oil. To make the dumplings, beat the eggs and form into a dough with the breadcrumbs, finely-chopped garlic, parsley and a pinch of salt. Using two spoons, form into flattened croquette shapes and fry in plenty of hot oil. There is no need to coat with flour nor dip in egg because they will not fall apart. Just before it is time to serve the stew, place them in the broth and bring to the boil.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid
The hotpot is served in three stages. First the broth in which everything was cooked. Strain it, bring to the boil and cook the fine pasta in it for 5 minutes. Next come the chickpeas on a platter alongside the vegetables, that is, the garlic-flavoured cabbage, the carrot and the sliced turnip. (The onion is discarded, being added only for flavor). This stage also includes the dumplings. Then comes the third platter with the various types of meat, cut into portions, the pork products and the bones.
Energy (kcal): 1,379
Energy (kJ): 5,770
Proteins (g): 68.9
Fat (g): 80.4
Carbohydrates (g): 101.1
Iron (mg): 13.3
Fiber (mg): 21.5
Folic acid (µg): 331.3
Information provided by: The Spanish Nutrition Foundation (FEN)