Andalusian stew Berza Andaluza

Ingredients

• ½ pound chickpeas, soaked overnight and drained
• 2 quarts hot water
• ¾ pound beef shin or brisket
• ½ pound meaty pork spareribs, cut crosswise into short lengths
• Small piece of hambone (optional)
• 2 ounces pancetta
• 1 (1-pound) bunch of Swiss chard, chopped
• 1 carrot, chopped
• 1 pound pumpkin or winter squash, cut in chunks
• 6 ounces morcilla (blood) sausage
• 5 peppercorns
• 1 teaspoon salt
• 1 pound boiling potatoes, peeled and cut into 1-inch chunks

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