1/2 kg. baby carrots
6 medium size potatoes
1/2 kg. of cow meat
1/4 of Hen
2 cow bones legs
1 morcilla (black sausage)
1 piece of serrano ham bone
150 gr. bacon
2 handfuls of very thin noodles
2 litters of water
Leave the chickpeas to soak the day before, in warm water with a tablespoon of salt and a pinch of bicarbonate. Will be important to change the water at least twice.
After 15 - 20 hours drain the chickpeas and set aside. Place in a large pot with cold water: the meat, bones, bacon, ham and chicken with a pinch salt. High heat and when it starts to boil, take out the foam from top and add the drained chickpeas. When a boiling low heat to cook slowly. Season to taste.
The stew should be cooked about 3 hours, taking out the foam occasionally. An hour before the end of cooking, add the chorizo, carrots cutted in half lengthwise & peeled potatoes.
Once the stew is cooked, some broth should be separated (2 - 3 cups) in a casserole pot, add the noodles and cook until done (10 - 15 minutes)
The morcilla (black sausage) is cooked alone in a saucepan, or if you prefer, cut into slice and fry. In Madrid traditional all the ingredients are served separately.
TIPS_ Traditional balls can be added to the stew about 30 min before it is fully cooked. For the balls:
150 gr. breadcrumb from previous day
50 gr. bacon
1 chopped garlic clove
1 tablespoon of chopped parsley
Mix all the ingredients in bowl with 2 or 3 tablespoons of broth from the stew. Stir well and make large balls. Roll in flour and lightly fry with olive oil.
TIPS_ See pictures of the ingredients