Difficulty:[usr 1]
The day before, soak the chickpeas in cold water.
The same day, blanch the semi-salted breast for 5 minutes in boiling water. Refresh it.
Drain the chickpeas. Put them in a large pot with the piece of beef, the drained semi-salted breast, the onion studded with cloves, the crushed garlic clove and the bouquet garni. Cover generously with cold water. Bring to a boil while skimming. Leave to simmer for 2 hours. Salt lightly.
Meanwhile, peel the potatoes. Cut them into quarters. Put them in a pot. Also add the chorizo, after having pricked it with a fork. Cook for another 30 minutes.
Remove the bouquet garni. Flavor the cooking broth with saffron. Adjust the seasoning. Season with a touch of Cayenne.
To serve, drain vegetables and meats. Cut these into pieces, the sausage into slices.
Arrange everything in a hollow dish. Sprinkle with a little cooking broth.
Sprinkle with basil and coriander.
