This post is also available in: Español (Spanish)

AuthorPapeoByPepiCategorySalty Recipes

1 Bag of chickpeas soaked in water for 12 hours (Calculate a hand full per person)

A medium size (1/2 pound) Beef Shank

1 Chicken carcass

2 Blood sausages

2 Pieces of cured chorizos

1 piece of cured streaky bacon (About 150 grams)

1 Piece of dry cured ham (If you live in the USA, country ham is good)

1 Cured ham bone

4 Carrots

3 Potatoes

½ Cabbage (I sliced mine very thin , but you can cut it as thick as you like)

1 Good handful of Angel hair noodles for every two servings

For those in the US, you can find chorizo, blood sausage, and the streaky bacon in Spanish online stores)-Let me know if you need suggestions.

1 tbsp Salt

Strain soaked overnight chickpeas in a colander, and rinse well
In a pressure cooker, place all the ingredients except the chorizo, blood sausage, and the cabbage.
Add salt
Fill the pressure cooker with cold water
Bring to boil, reduce to steady simmer, and skim off the surface scum until no more scum appears.

Meanwhile, in a medium size saucepan, boil water, and add cabbage, blood sausage, chorizo, and simmer for 15 minutes.

Seal the pressure cooker , and cook for 15 minutes under pressure

Remove the lid from the pressure cooker according to pressure cooker manufacturer's instructions, and strain the stock from the pressure cooker into a saucepan.
Bring the stock to boil, and add the pasta. Cook pasta according to package directions.

Place the meat from the pressure cooker in a serving platter surrounded by the chickpeas.
See blog entry for this recipe for serving suggestions.

Ingredients