Cocido

Instructions

1. The night before, put 70 g of dried chickpeas in a bowl with a good pinch of salt and cover with plenty of cold water. Leave to soak 12 hours, then drain. Tie them loosely in a piece of muslin or a vegetable net if you want to lift them out cleanly later.
2. Put 70 g of beef shin, 1 marrow bone, 60 g of chicken thigh and 15 g of tocino into a deep pot and cover with cold water by about 3 cm. Bring slowly to the boil over medium heat and skim off the grey foam for the first 10 minutes, until the surface runs clear.
3. Slide in the drained chickpeas and 1 bay leaf, lower the heat so the pot barely trembles, a bubble or two breaking the surface, never a rolling boil, or the chickpeas will split, and simmer uncovered for 1 hour 30 minutes, topping up with hot water so everything stays submerged.