Soak the chickpeas overnight in warm water. The next day, prepare all your ingredients: peel and cut the carrot, leek, and turnip into pieces. Remove the skin from the chicken.

Place the selection of meats, vegetables, and chickpeas (preferably in a mesh bag) in a large pot. Cover with water and add a generous pinch of salt. At this stage, do not add the potatoes, pork belly, or blood sausage. Cover and cook for 30 minutes on low heat.

When the cocido is almost ready, sauté minced garlic in a small pan until lightly golden. Remove the cabbage and potatoes from the pot and cut them into pieces. Sprinkle with a little salt, sweet and hot paprika, and pour the garlic with some of the oil over the top. This makes a perfect side for the cocido.