Soak the chickpeas overnight in water to cover.
Fill a stockpot (8-quart capacity or more) with 5 1/2 quarts of water and place over medium-high flame. Add the beef, bones, tocino, chicken, and chorizo. When the water comes to the boil, reduce the heat to medium-low, skim off any gray foam that has formed on top (and continue to do so at regular intervals), and add the vegetables and a good pinch of salt. Simmer for 1 1/2 hours.
Remove from the heat, leave to cool briefly, and skim off the fat from the top.
Return to the heat, add the chickpeas, and simmer for 1 hour or more, adding the morcilla after 40 minutes. Remove and discard the bones.
Without turning off the heat, remove the meats, vegetables, and chickpeas from the broth with a slotted spoon. Cut the meats and vegetables into serving pieces and arrange everything on a large serving dish. Keep warm. Quickly cook the noodles in the broth and serve as a first course.
Note: Rohan learned this from a cook whose actual measurement was 1 handful per person plus 2 for the pot.
Cocido is traditionally served with a side dish of green cabbage: chop a medium head of green cabbage and boil in salted water until tender. Drain. Heat 4 tablespoons olive oil in a large frying pan over medium-low heat. Peel and thinly slice 2 cloves garlic and add to the oil. Cook for 30 seconds and add the cabbage and 1 teaspoon of sweet pimentón. Stir well and turn off the heat. Add 1 teaspoon white wine or sherry vinegar, stir again, cover, and leave to stand for 5 minutes before serving.
Reprinted with permission from ©Rohan Daft, Menú del Día: more than 100 classic, authentic recipes from across Spain, published by Simon & Schuster
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