Cocido Andaluz

Soak the Dried Chickpeas in plenty of cold water overnight (or at least 8 hours), then drain and set aside.

In a large stockpot, place the Ham Bone, Beef Shank, Pork Ribs, Pork Belly and Chicken Thighs; cover with cold Water by several inches.

Bring the pot to a gentle boil over medium-high heat, then lower to a steady simmer and skim off any foam that rises to the surface for a clear stock.

Add the drained chickpeas along with a halved Onion, several smashed Garlic cloves, a couple of Bay Leaves and a generous pinch of Salt; reduce heat and simmer gently.

After about 45 minutes of simmering, add the sliced Carrots, the trimmed Leek and chopped Celery so they soften and flavor the broth as the meats cook.

About 30–40 minutes before end of cooking (total simmer time 1.5–2 hours, until meats and chickpeas are tender), add the Chorizo Sausages and the Morcilla so they heat through without falling apart.

Add the peeled Potatoes and shredded Green Cabbage during the final 20–30 minutes so they become tender but not mushy.

When everything is cooked, carefully remove the meats, sausages and the [Ham Bone] from the pot; keep the chickpeas and vegetables warm. Reserve the broth by straining it into another pot or large bowl.

Bring the strained broth back to a gentle boil and add the Fideos; cook the noodles for 3–6 minutes (depending on thickness) until al dente to make the first-course soup.

Slice or shred the cooked [Chicken Thighs], the beef and pork pieces and the sausages; arrange them with the chickpeas, potatoes, cabbage and vegetables on a large platter for the second course. Taste and adjust seasoning with more [Salt] if needed.

Serve the fideo soup hot with slices of toasted Rustic Bread, then follow with the platter of meats, chickpeas and vegetables so everyone can spoon up broth and finish with the hearty mains.