The night before, soak the chickpeas in warm salted water.

First, drain the chickpeas.

In a large pot, add the chickpeas, beef shank, pork belly, bones, and chorizo.

Peel the turnip and carrot, cut them into large pieces, and add them to the pot.

Chop the cabbage.

Add the cabbage to the pot.

Cover with water (8 1/2 to 10 1/2 cups, about 2 to 2.5 liters), add the bouillon cube and a little salt. Heat over medium-high. When foam forms on top, skim it off with a slotted spoon.

Simmer for about 1 hour (cooking time may vary depending on the chickpeas). When the chickpeas start to soften, peel the potatoes, cut them into large pieces, and add them to the pot along with the morcilla.

Cook everything together for about 20 minutes, then remove from heat. Place the meats on a serving platter.

Strain the broth into a smaller pot.

Place the chickpeas and vegetables on another serving platter.

Bring the pot with the broth to a simmer over medium heat, then add the noodles.

When the noodles are cooked, about 7-8 minutes, the cocido is ready. Serve the noodle soup first, and set the rest of the cocido on the table so everyone can help themselves.