Cocido madrileno

1) Soak the chickpeas overnight in warm water with a little salt, the next day remove and drain them.
2) Place the meat, bacon, washed bones and gammon in a wide-based earthenware casserole dish, and cover with around 4 litres of water.
3) Put the dish on a high heat and bring to the boil. Remove any scum that rises to the surface.
4) Add the chickpeas and when it reaches boiling point again, add the carrot, onion and the turnip.
5) Cook on a low flame for three hours or until the chickpeas are tender.
6) Twenty minutes before the end, add the peeled and halved potatoes.
7) Season to taste.
8) Meanwhile, simmer the savoy cabbage in another pot in water for about 3 to 4 minutes.
9) Drain and gently fry it with the garlic.
10) Cook the chorizo and the black pudding in a separate pan, this is to stop the flavour spoiling the broth.
11) For the bolo, beat the eggs and mix them together with the breadcrumbs, garlic, parsley and a little salt.
12) With two spoons, form kind of squashed croquette shapes and fry them in plenty of very hot oil.
13) When the cocido is about to be served, add them to the meat broth and bring to the boil.
14) Remove the meat from the broth and add the noodles and cook for a few minutes until tender.