# What You'll Need:
→ Meats
01 - 14 oz beef shank
02 - 10.5 oz pork belly
03 - 10.5 oz bone-in ham hock
04 - 5.3 oz chorizo sausage, sliced
05 - 5.3 oz morcilla (blood sausage), sliced
06 - 1 bone-in chicken thigh with skin
→ Legumes
07 - 14 oz dried chickpeas, soaked overnight
→ Vegetables
08 - 2 large carrots, peeled and cut into chunks
09 - 1 large potato, peeled and cut into chunks
10 - 1 leek, cleaned and divided into 2 pieces
11 - 1 onion, peeled and halved
12 - 1/2 small cabbage, cut into wedges
→ Soup & Noodles
13 - 5.3 oz fideos (short vermicelli noodles)
14 - 12.7 cups cold water
15 - Salt, to taste
→ Optional Seasonings
16 - 2 cloves garlic, peeled
17 - 6-8 black peppercorns
18 - 1 bay leaf
# How-To Steps:
01 - Drain and rinse the soaked chickpeas thoroughly.
02 - In a large stockpot, add beef shank, pork belly, ham hock, chicken thigh, chickpeas, onion, leek, garlic cloves, peppercorns, and bay leaf. Pour in 12.7 cups of cold water.
03 - Bring mixture to a boil over medium-high heat. Skim off any foam that appears. Reduce heat to maintain a gentle simmer, cover, and cook for 1 hour.
04 - Incorporate carrots, potato, and cabbage into the pot. Continue simmering, covered, for an additional 45 minutes.
05 - Add sliced chorizo and morcilla to the stockpot. Simmer uncovered for 30 more minutes.
06 - Using a slotted spoon, remove all meats, sausages, and vegetables from the pot. Arrange each group separately on a large serving platter.
07 - Strain the cooking liquid through a fine mesh sieve to clarify the broth. Return the broth to the stockpot.
08 - Bring the clear broth to a boil again. Add fideos noodles and cook for 5 to 6 minutes, until just tender.
09 - Serve sequentially: first, broth with noodles; second, chickpeas and vegetables; third, sliced meats and sausages arranged on a platter.
