Light cocido madrileño with chickpeas, chicken and vegetables

Ingredients

For 1 serving

• Cooked chickpeas150 g
• Chicken legs120 g
• Savoy cabbage150 g
• Carrots80 g
• Potatoes120 g
• Leek50 g
• Garlic1 clove
• Bay leaves1 g
• Extra virgin olive oil5 g
• Saltto taste

In season: November – March

Method

1. Skin the chicken legs. Clean the leek and cut it into 3 pieces, peel the carrots and halve them. Put them in a pan with the chicken, bay leaf, a pinch of salt and just under a litre of cold water.
2. Bring to the boil, skim and simmer over low heat, half covered, for 30 minutes, until the chicken is tender.
3. Peel the potatoes and cut them into large pieces; drain and rinse the chickpeas. Add them to the pan and cook for 15 more minutes, until the potatoes are tender.
4. Meanwhile wash the savoy cabbage and shred it, discarding the tough ribs. Warm it in a frying pan with the sliced garlic and the extra virgin olive oil over medium heat, add a splash of water and a pinch of salt and braise covered for 10 minutes, until soft.
5. Season the broth and serve it first in a cup; then serve the chickpeas, vegetables and chicken with the cabbage alongside.