Start by preparing the cocido. Soak the chickpeas in warm water overnight. In a large pot, add all the ingredients except the chickpeas. Cover with water plus a little extra. Once the water is hot or nearly boiling, add the chickpeas. If using a regular pot, cook until the meat, chickpeas, and pork belly are tender. If using a pressure cooker, cook for about 25 minutes.

Remove the meat, pork belly, and a generous handful of chickpeas (about 1 lb total/500 grams). Mash everything together well with a fork until very soft. Set aside.

Finely chop the onions (if they're large, 1 1/2 will be enough). Heat a medium skillet with oil and sauté the onion with a little salt. When golden, add the reserved meat mixture, stir, then add the flour. Stir well to cook the flour, using a wooden spatula to prevent sticking.

Add the broth, starting with about 3/4 cup (200 ml). Stir until combined and the mixture thickens. If it's too dry, add more broth, but 3/4 cup is usually enough. Add the nutmeg and taste for salt. The mixture should pull away from the sides of the pan. Transfer to a plate and cover with plastic wrap. Chill for at least 2 hours.

Shape the mixture into portions, dip in beaten egg, then coat with breadcrumbs (no need to use flour). Fry in hot oil—olive oil is best as it holds up to heat. Fry in batches so they don't crowd the pan or cool the oil too much.

Try them and see how delicious they are!