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Ingredients

• 450 g beef brisket, cut into 5cm chunks
• 225 g slab bacon, cut into 4 pieces
• 450 g beef marrow bones, cut into 3-5cm pieces by the butcher
• 225 g Spanish chorizo, cut into 2cm pieces
• 1 1-1.5kg chicken, cut into 8 pieces
• 1 small onion, peeled and studded with 3 cloves
• 1 head garlic, cut in half across the bulb
• 2 bay leaves
• 2 tsp crushed black peppercorns
• 450 g dried chickpeas, soaked overnight in water to cover and drained
• 1 Savoy cabbage, cut into 8 wedges
• 450 g small boiling potatoes
• cooked noodles, chopped raw onion, and pickled peppers, to serve

Description

This Spanish Stew From Mario Batali Is The Perfect Hangover Cure For The Morning After A Big Night Out On The Town – And Is Two Courses In One!

UK TV