Cocido (Madrid Stew)

The night before, soak the chickpeas. Put three litres of water in a big pot (with lid) and add in the meat, the chicken, the bacon and the ham. When it starts to boil, you should regularly remove the scum that will be formed on the surface of the water. Add the chickpeas and, then, the onion, the clove and the salt. It should all boil slowly for approximately 3 hours. 20 minutes before removing the casserole from the heat, add the potatoes cut into quarters. The chorizo, blood sausage and cabbage can be cooked in a different casserole so that the broth does not become too greasy. Finally, remove the broth, straining it to get rid of the impurities, to make the noodle soup.

Presentation:
The meat (stewing meat, ham, chorizo and blood sausage), the chickpeas and the vegetables should be served on a separate platter, whereas the noodle soup is served in individual soup plates.