Cocido Madrileño

Method
Prep:15min  ›  Cook:45min  ›  Extra time:8hr soaking  ›  Ready in:9hr 

1. Place all of the meats and bones in a pressure cooker. Cover with the cold water and bring to a simmer, uncovered. Skim off any foam that rises to the top.
2. Add the chickpeas and salt to taste. Seal the pressure cooker and cook for 30 minutes under pressure.
3. Meanwhile, in a small saucepan, bring some salted water to the boil and add the cabbage. Simmer for 5 minutes.
4. Heat a generous amount of olive oil in a frying pan. Add the garlic and cook for a minute. Strain the cabbage and add to the frying pan with the garlic, along with salt to taste. Cook until tender.
5. Remove the pressure cooker lid when safe to do so, and strain the stock from the cooker into a saucepan. Bring the stock to the boil and add the soup pasta; cook until pasta is tender.
6. Place the meat from the pressure cooker on a serving platter, surrounded by the chickpeas. Serve with bowls of soup and cabbage on the side.