Spanish Broth
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 piece jamón (cured ham)
- 2 jícara garbanzos (chickpeas)
- 1 piece chorizo (Spanish sausage)
Instructions
- Prepare as in the preceding recipe (caldo / broth base). Add the piece of jamón, the two jícaras of garbanzos (which have been soaked beforehand), and the piece of chorizo.
- Cook over gentle heat for an hour and a half. Serve.