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Chickpeas, meat, and vegetables simmered long and slow — the deeply savory dish essential to Madrid's winters.
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A signature dish of Madrid's winter table: chickpeas, pork, chicken, and vegetables simmer together for hours in a large pot. There's a traditional way to eat it in three courses — broth first, then the beans and vegetables, then the meat — making for a single, deeply satisfying, nourishing family meal passed down through generations.
Soak the chickpeas overnight (skip if using canned/cooked chickpeas).
In a large pot, combine the pork, chicken, garlic, water, and chickpeas; simmer 1 hour.
Add the carrot, potato, and chorizo; simmer 20 more minutes.
Separately, boil the cabbage.
Drink the broth first as a starter, then serve the beans and vegetables, and finally the meat.
Season with salt to finish.