Majorcan Chickpea Soup

For best results, make this the day before. It will keep refrigerated for up to 48 hours.
This dish can be made in the same way with lentils or any kind of bean.

• 400gr. can of cooked chickpeas
• 1 onion, chopped
• 1 carrot, chopped
• 1 green pepper, chopped
• 2 potatoes, diced
• 2 tomatoes, peeled and chopped
• 3 cloves of garlic, whole
• 1 tsp ground cumin
• 2 black puddings
• 2 red chorizo type sausage
• 100 gr. unsmoked bacon
• 1 bay leaf,
• 300 ml. stock
• 300gr. Shredded cabbage

In a large pan gently stir fry the onion, carrot, potatoes and pepper for 10 minutes, add the meats cut into chunks, garlic cloves, bay leaf, cumin and chopped tomatoes, let it cook 5-6 minutes before adding the beans and the stock. Let it simmer gently for 45 minutes until the potatoes are cooked. 15 minutes before serving, add the shredded cabbage and cook for a further 10 minutes. Check the seasoning and serve as a one course meal.

If you prefer a lighter dish, just add more stock to the pan.
You can add or remove some of the vegetables, depending on what is in your refrigerator.