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Ingredients

• 1 tablespoon extra virgin olive oil (EVOO)
• 1/2 pound Spanish chorizo, halved lengthwise then sliced 1/2-inch thick
• 1 small head or 1/2 large head, no more than 1 pound, savoy cabbage, shredded
• 2 leeks
• 1 large carrot, peeled and grated
• Salt and freshly ground black pepper
• 1 fresh or dry bay leaf
• 1 can chickpeas, drained (15 ounces)
• 6 cups chicken stock
• 3/4-1 pound boneless skinless chicken thighs or chicken tenders, cut into bite-sized pieces
• 3/4 pound ground beef pork and veal mix
• 1/2 cup plain bread crumbs or 1 slice stale bread, crumbled
• 1 teaspoon smoked sweet paprika or paprika
• 1/4 teaspoon ground cinnamon
• A few grates fresh nutmeg
• 1/2 cup chopped flat leaf parsley, (2 handfuls), and divided
• 1 egg, beaten
• 2 cups fideos or medium egg noodles
• 1 lemon, zested
• 2 cloves garlic, finely chopped
• 2 firm plum tomatoes, seeded and finely chopped

Description

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