Spanish stew "Cocido" with chickpeas and assorted meats

Ingredients:

• 1 small head or 1/2 large head (no more than 450 g) shredded Savoy cabbage
• 1 can (425 g) chickpeas (drained)
• 340 - 450 g of skinless, boneless chicken thighs or chicken fillet, cut into small pieces
• 340 g of ground beef, pork, and veal mixture
• 2 cups vermicelli or medium egg noodles
• 225g, halved lengthwise and sliced ​​into 1cm thick slices. Spanish chorizo ​​sausage
• 2 firm plum tomatoes, seeded and finely chopped
• 1 tbsp. l. olive oil
• 2 leeks
• 1 large carrot, peeled and grated
• 2 finely chopped cloves of garlic
• 1 fresh or dried bay leaf
• 6 cups chicken broth
• 1/2 cup breadcrumbs or crumbled stale bread
• 1 tsp smoked sweet paprika or regular paprika
• 1/4 tsp ground cinnamon
• A little freshly grated nutmeg
• 1/2 cup (2 handfuls) chopped parsley (portions)
• 1 beaten egg
• Zest of 1 lemon

Preparation:

1. Heat olive oil in a Dutch oven or soup pot over medium to medium-high heat.
   
   Add the chorizo ​​and render the fat for 2-3 minutes. Add the cabbage and begin to fry. Once tender, trim the top 8-10 cm and roots from the leeks, then halve the stems lengthwise and slice thinly. Soak in a large bowl of water to remove any grit. If the leeks are very dirty, repeat the process.
   
   Wipe down the work surface. Dry the onion with a kitchen towel and add it to the cabbage along with the grated carrots. Season with salt and pepper, add the bay leaf, and simmer for 3-4 minutes.
2. Add the chickpeas and chicken broth to the pan, cover and bring to a boil.
   
   Remove the lid and increase the heat slightly again to bring the liquid to a simmer. Add the chicken to the soup.
   
   Place the ground meat in a bowl and sprinkle with breadcrumbs or bread crumbs. Season the bread with paprika, cinnamon, nutmeg, salt, and pepper. Add a handful of parsley and an egg to the bowl.
   
   Mix and form into 2.5 cm diameter meatballs, adding them to the soup as they cook. Wash your hands and cook the meatballs for 5 minutes, then add the egg noodles and cook for another 5 minutes. Turn off the heat.
3. While the soup is simmering, combine the remaining parsley with the lemon zest and chopped garlic. Place the seeded and chopped tomatoes in a small bowl and toss with the lemon, garlic, and parsley mixture.
   
   Serve the cocido in shallow bowls, spooning the tomato mixture over the top.