Ingredients:
1 lb chickpeas, soaked overnight
1 lb boneless beef chuck, cut into 2-inch chunks
1 lb bone-in pork shoulder, cut into 2-inch chunks
1 lb chorizo, cut into 1-inch slices
1 lb morcilla (blood sausage), cut into 1-inch slices
1 lb chicken legs and thighs
1 onion, peeled and halved
1 head of garlic, halved crosswise
2 bay leaves
1 tsp paprika
Salt and pepper, to taste
1 lb kale or collard greens, washed and chopped
1 lb carrots, peeled and cut into chunks
1 lb potatoes, peeled and cut into chunks
1 lb turnips, peeled and cut into chunks
1/2 cup chopped fresh parsley, for garnish
Instructions:
In a large pot or casserole, combine the chickpeas, beef, pork, chorizo, morcilla, chicken, onion, garlic, bay leaves, paprika, and enough water to cover the ingredients by 2 inches. Bring to a simmer over medium-high heat.
Reduce the heat to low and simmer gently for about 2 hours, or until the meats are tender and the chickpeas are cooked through. Season with salt and pepper, to taste.
About 20 minutes before the meats are done, add the kale or collard greens, carrots, potatoes, and turnips to the pot. Cook until all the vegetables are tender.
Remove the meats and vegetables from the pot and arrange them on a large platter. Discard the bay leaves and onion.
Ladle the chickpeas and broth over the meats and vegetables. Garnish with chopped parsley.