MY SPANISH RECIPES !!!

500 gr of veal knuckle
½ a hen
3 pork bones
1 chunk of Serrano ham
150 gr of fatty salt pork
1 chorizo
1 black pudding
250 gr of chick peas
1 kg of cabbage
750 gr of peeled potatoes
3 carrots
3 garlic cloves
150 gr fine noodles
1 sprig of celery
100 ml of olive oil
250 ml of tomato sauce

Soak the chick peas overnight in lots of warm salty water and then drain the water in the morning.
Prepare a big saucepan full of water with a bit of olive oil. Add the veal, the bones, the hen, the pork, the carrots and the celery and boil.
Remove the froth from the water, lower the heat and add the chick peas. Cook on low heat for three hours.
Half an hour before the end, add the potatoes cut in quarters.
Cut the cabbage into thin strips and boil with the chorizo.
Cut the black pudding into slices and fry.
When the chickpeas are done, remove the stock from the saucepan and make a soup, also boiling the noodles in the stock.
Serve first the soup and afterwards the meats, the chickpeas and the vegetables with the tomato sauce to the side.