A hearty and comforting Spanish dish

Cocido from Castillo de la Mancha
By Bruce Aidells
Serves 6-8

Ingredients:

2 cups chick peas (1 pound)
4 quarts low sodium chicken stock
1 Serrano ham bone (optional)
1/2 pound fatty Serrano ham trimmings
1/4 pound chunk pancetta or salt pork
3 pounds beef short ribs, brisket or shanks
2 teaspoons Spanish paprika (Pimenton)
pinch of Spanish saffron threads
2 bay leaves
1 teaspoon freshly ground black pepper
2 Spanish Chorizos
2 Spanish Blood Sausages (Morcillas)
6 chicken legs
6 carrots, cut into 2 pieces
3 tablespoons chopped garlic
3 medium onions, peeled
4 medium leeks, trimmed and washed
2 small heads cabbage, each cut into 6 wedges
12 small red potatoes, left whole and unpeeled
salt and freshly ground pepper, to taste
1/4 cup chopped fresh flat leaf parsley

Method:

1. Soak chickpeas in water for 24 hours and drain.
2. Combine stock, chickpeas, optional ham bone, ham trimmings, pancetta, short ribs, paprika, saffron, bay leaves and black pepper and simmer for 1 to 1 1/2 hours.
3. Add the sausage, chicken, carrots, garlic, onions, leeks, cabbage, and potatoes and simmer for 30 minutes until the chicken and potatoes are tender. Season to taste with salt and pepper.
4. Remove the meats and vegetables. Slice the meats and chicken and arrange on a platter with the vegetables. Serve the broth separately and let guests chow down.