Ingredientes para 4 personas:

500 gr de garbanzos

½ pollo

500 gr de morcillo

1 hueso de jamón

1 hueso salado

1 corteza salada

1 trozo de tocino (panceta)

1 chorizo

1 morcilla

1 puerro

3 ramas de apio

2 zanahorias

1 nabo

3 patatas

250 gr de judías verdes

1 repollo

2 ajos

4 litros de agua

Fideos finos



Se puede hacer tanto en una olla rápida como en una normal. En este caso voy a hacerlo en una normal, porque así se hace a fuego lento y el resultado es un caldo buenísimo. En total se tarda entre 3 horas y 3 horas y media.

Se ponen los garbanzos la noche de antes en agua, bien cubiertos y con un poco de sal.


Ponemos a hervir en un cazo el hueso de jamón y los salados con un poco de agua. Cuando rompa el hervor los lavamos y los ponemos en la olla que vamos a utilizar para el cocido, que ha de ser amplia.


A continuación le añadimos el morcillo, el tocino y tres litros de agua. Lo ponemos a hervir a fuego fuerte y le vamos retirando con un cazo la espuma que se forma en la parte superior.


Cuando deje de formarse espuma, le añadimos los garbanzos, lavados y escurridos dentro de una red (para que no se deshagan a la hora de sacarlos). De nuevo a fuego fuerte, vamos quitando la espuma y en ese punto lo tapamos y a fuego mínimo lo mantenemos una hora y media.


Mientras se va haciendo el caldo vamos preparando las verduras. Las patatas las pelamos y lavamos y las dejamos enteras. El resto de las verduras en trozos regulares. Lo dejamos en una fuente con agua hasta que lo incorporemos a la olla.


El repollo lo troceamos y lo ponemos en una olla con agua y sal, lo dejamos cocer entre 15 y 20 minutos. En ese punto lo ponemos a escurrir y lo rehogamos con 2 ajos y un poco de aceite.


Al pollo le quitamos bien la grasa, lo lavamos y reservamos.

El chorizo y la morcilla los ponemos en un cazo con un poco del caldo que estamos haciendo. Lo ponemos a fuego fuerte. Cuando comience a hervir lo tapamos y le ponemos fuego al mínimo hasta que se quede en su grasa y reservamos.


Una vez pasada la hora y media en la que estamos haciendo el caldo, añadimos el pollo y las verduras (menos las patatas, pues tardan menos en cocerse y podrían deshacerse). Le agregamos un litro mas de agua y lo ponemos nuevamente a fuego fuerte hasta que le quitemos la espuma que se vaya formando, lo tapamos de nuevo, bajamos al minimo y lo mantenemos asi durante una hora más.

Cuando le falte media hora incorporamos las patatas, el chorizo y la morcilla bien enjuagados y sal al gusto.


Lo dejamos todo media hora mas……………..y listo.

Con el caldo hacemos una sopa.

En una fuente ponemos las verduras y los garbanzos

En otra fuente, el pollo, el tocino, chorizo y morcilla……….¡¡¡¡¡ la pringá !!!!

Y en otra fuente tendremos el repollo.

Cada cual lo toma como quiere, todo junto o por separado.


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