200 g of a leg of lamb
200 g of veal
300 g chickpeas
150 g of chorizo
150 g bacon
400 g potatoes
The meat is cleaned and put in the pot along with the chickpeas, the bacon, the chorizo , and the potatoes – peeled, cleaned, and cut into pieces; Add a liter and a half of water, season with salt, cover, and cook under pressure for 25 minutes.
After the cooking time has elapsed, it is removed from the heat to cool, and then the pot is opened.
The broth is set aside to make a fine soup and the meat and chickpeas are served separately in a platter.