Soak the chickpeas “La Catedral” with a handful of coarse salt since the night before you plan to cook it. If you want to make it easier you can use our pre-cooked chickpeas “Luengo”.
We put the meats “Compango” (a piece of bone-in Jamón Serrano ham steak and Tocino pancetta) in a pot and we add water and the seasoning. When the meat start boiling, take the spume off and add the chickpeas (if using the pre-cooked, you need to wait longer to add the chickpeas). We cover it and let it boil all together for one hour.
Once the hour is up, we add the chicken, the chorizo and the blood sausage.
We cover the pot again and let it boil for another hour.
Peel the potatoes, and the carrots and add it to the pot. At this moment you can add the chopped cabbage. (Instead, you could also boil it separately with a little bit of oil and a couple garlic cloves)
We cover the pot again, and let it cook for another 45 minutes. If you are using the pre-cooked chickpeas put them in the pot around 15 minutes before the 45 minutes is up.
Before the stew is done, we prepare the broth in a separately pot. Then, you add to that pot the “Pasta Romero” and let it boil for another 10 minutes.
Lastly, serve the soup which you can serve along chopped fresh chives of green onion. Then, put the chickpeas, veggies, and potato in a separated bowl and all the meats in another bowl.