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What You Need:
(To Serve: 6 to 8)
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1 cup (½ pounds) dried chick-peas (garbanzos)
5½ quarts water
A 5- to 6-pound stewing fowl
2 pounds lean fresh beef brisket
1 pound boneless lean smoked ham
½ pound salt pork, rind removed
1 large onion, peeled
2 medium-sized carrots, scraped
2 medium-sized leeks, including 2 inches of the green stems
1 tablespoon finely chopped garlic
1 small bay leaf
4 parsley sprigs
½ teaspoon freshly ground black pepper
1 pound garlic-seasoned smoked pork sausages
A 2-pound white cabbage, trimmed, cut lengthwise into 6 wedges and cored
6 small potatoes, peeled
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Translate this recipe:
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| How To Cook: |
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1. Starting a day ahead, wash the chick-peas thoroughly in a sieve or colander under cold running water, then combine them with 2 quarts of cold water in a heavy 10- to 12-quart casserole. The water should cover them by about an inch; add more water if necessary. Soak the chick-peas at room temperature for at least 12 hours.
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2. Drain the peas in a sieve or colander and return them to the casserole. Add 5½ quarts of fresh cold water, the stewing fowl and beef brisket to the casserole, and bring to a boil over high heat, meanwhile skimming off the foam and scum as they rise to the surface.
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3. Reduce the heat to low and simmer partially covered for 1½ hours. Then add the ham, salt pork, onion, carrots, leeks, garlic, bay leaf, parsley and black pepper, and cook partially covered for 30 minutes longer.
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4. Meanwhile, place the sausages in a 10- to 12-inch skillet and prick them in two or three places with the point of a small, sharp knife. Add enough water to cover them completely and bring to a boil over moderate heat.
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5. Reduce the heat to low and simmer uncovered for 5 minutes, then discard the cooking liquid and transfer the sausages to the casserole. Add the cabbage and potatoes as well, and simmer partially covered for about 30 minutes or until all the meat and vegetables and chick-peas are tender.
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6. To serve, transfer the bird and meats to a carving board. Remove the vegetables from the broth with a slotted spoon, arrange them attractively on a large platter and mound the chick-peas in the center.
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7. Carve the chicken into suitable portions, and cut the brisket, ham and salt pork into ¼-inch slices. Arrange the chicken and meat on another heated platter and place the whole sausages around them.
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8. Traditionally, the broth is served alone as a first course, often with previously cooked fine noodles (called "cabello de angel" or "angel's hair"). The platters of vegetables and meats then follow separately.
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