Stew Espanola

Directions

1. In a 2 gallon kettle over high heat, heat 3 quarts water, beef brisket and salt pork to boiling, skimming off foam and fat as they rise. Reduce heat to low and simmer, covered for 1 hour. Add chicken, carrots, parsley, onion, leeks, bay leaf, 2 tablespoons salt, garlic and pepper. Simmer, covered for 30 minutes.
2. Add chorizos, cabbage and potatoes to kettle. Place chickpeas in cheesecloth and tie ends together; add to kettle. Simmer, partially covered, for 30 minutes or until vegetables are fork tender. Discard bay leaf.
3. To serve, slice meat on a carving board and arrange slices on a platter with chicken placing chickpeas in the center. Keep warm.
4. Place vegetables on another platter; keep warm. To make soup, strain cooking broth; add noodles and salt to taste and heat. Serve soup as a first course; then meats and vegetables as a main course.