This dish is for the morning after a big night out on the town. It is the perfect hangover cure.


  • 1 pound beef brisket, cut into 2-inch chunks

  • 1/2 pound slab bacon, cut into 4 pieces

  • 1 pound beef marrow bones (cut into 1- to 2-inch pieces by the butcher)

  • 1/2 pound Spanish chorizo, cut into 1-inch pieces

  • One 2-3 pound boiling chicken, cut into 8 pieces

  • 1 small onion, peeled and studded with 3 cloves

  • 1 head garlic, cut in half across the bulbv

  • 2 bay leaves

  • 2 teaspoons crushed black peppercorns

  • 1 pound dried chickpeas, soaked overnight in water to cover and drained

  • 1 Savoy cabbage, cut into 8 wedges

  • 1 pound small boiling potatoes

  • Cooked noodles, chopped raw onion, and pickled peppers for serving


  • 1.

    Put the meats, chicken, onion, garlic, bay leaves, and peppercorns in a large stockpot, cover with water, and bring to a boil. Skim off the foam, add the chickpeas, lower the heat, cover, and simmer gently for 2 hours, or until the chickpeas are soft.

  • 2.

    Meanwhile, bring a large pot of salted water to a boil, add the cabbage and potatoes, and cook until tender, about 25 minutes; drain and keep warm.

  • 3.

    Ladle the broth from the meats into bowls (keep the meats warm in a little broth) and serve as a first course with the noodles, onion, and peppers. Serve the meats and chickpeas as a second course with the potatoes and cabbage, moistening everything with a bit of broth.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 697kj
  • Fat Total 40g
  • Saturated Fat 14g
  • Protein 40g
  • Carbohydrate 41g
  • Sugar 6g
  • Sodium 574mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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