Like every recipe, it throws with dry chickpeas, that of the Madrid stew you have to start the day before, leaving the chickpeas soak with temperate and salty water for at least 12 hours.
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| Ingredients to make the original chickpea of Madrid: |
| 750 gr. chickpeas 100 gr. Ham in a piece 200 gr. cane bone 600 gr. chicken 750 gr. Ternera Morcillo 200 gr. bacon 2 chorizos 2 onion mortals 2 nails 2 cloves of garlic 600 gr. cabbage 6 carrots 6 medium potatoes 300 gr. Green Jew 1 onion oil 100 gr. novos water for filling :: 200 gr. of white bread crumb 3 eggs 1/2 l. of cooked broth frying oil 1 chopped parsley soup spoon 2 teeth of minced garlic |
Ingredients to make the original chickpea of Madrid:
2. Place the morcillo, ham, washed bones, bacon and chicken in a pot. Cover with water and take it to the fire.
3. When it starts boiling, remove the foam and introduce the chickpeas (better inside a rack), as well as onion and nails. Let cook for 1 hour.
4. After this time, add carrots and peeled and whole potatoes, and keep cooking slowly.
5. On the other hand, remove a little from the broth of the Madrid cooked and cook in it the sausages and the black pudding, the cabbage and the beans.
6. Once cooked, saute everything with chopped garlic and ham in a pan with a good stream of olive oil.
7. Add everything to the casserole of the Madrid cooked with its juices. In total, the cooked must have been cooking for about two hours.
8. In the end, drain the cooked broth and prepare a noodle soup with the paste.
9. Serve the soup first and then the meat with the chickpeas and vegetables. Meat, chickpeas and vegetables can be watered with virgin olive oil.
10. There are those who prefer to accompany everything with a little homemade tomato sauce.
