Lebaniegan chickpea stew

• •

INGREDIENTS

• 1 lb Chickpeas.   
• 2/3 lb Veal shank.
• 1/2 lb Fresh chorizo.   
• 1/2 lb Bacon
• 2 Spicy smoked blood sausages
• 1 Ham bone.   
• 2/3 lb Chicken thighs.   
• 2/3 lb Marinated pork ribs.   
• 1 Cabbage.   
• 4 Medium potatoes.   
• 1 Leek
• 2 Carrots.   
• 2 Garlic cloves.   
• 1/8 Cup extra virgin olive oil.
• 1/4 lb Noodles.   
• Country loaf bread.   
• 2 Eggs.   
• Parsley, chopped.
• salt.   
• Sweet paprika.
  
  

DIRECTIONS

Put chickpeas to soak in lukewarm water with a pinch of salt for 12 hours. 
Place meat, ham bone, chicken, bacon, blood sausage, chorizo, marinated ribs, carrots and leeks in a Practika Plus Magefesa pressure cooker.
Cover with water and bring to a boil.   

Spoon off foam and impurities. Add chickpeas and olive oil. Close the pot and set on position II and wait for it to come up to pressure (a steady stream of steam will start coming out of the pressure valve). At this point lower the heat and let cook for 20-25 minutes.
In a separate casserole cook julienned cabbage and potatoes. Drain. Sauté garlic and paprika in separate pan. Pour over drained cabbage and potatoes.
Beat eggs and mix with the bread crumb and parsley. Form balls with the mixture and sauté in a pan with a little oil. Set aside.   
When pressure has released completely open the cooker. Check chickpeas and meat for tenderness and remove the stock.   
Add noodles and reserved breadcrumb balls to the soup .Cook over low heat until pasta is al dente. Add the cooked brunoise carrot.   
Serve ingredients separately in three different dishes. The  noodle soup on one side, chickpeas with the cabbage, leeks and potatoes on the other and  then a third  serving platter with the  meat, chicken, bacon, ribs, blood sausage and chorizo.
Chickpeas must be always place to soak in warm water with a pinch of salt.
They should be added to the cooker when the water is warm. If more liquid needs to be added, make sure it´s hot.

The type of beans used in the lebaniegan stew is the "Pedrosillano" variety, of smaller size and thin skin.
Legumes are recommended to cook in mineral water.
This stew originated in the region of Liebana, in Cantabria, Spain.