Spanish Stew

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4 tbsp olive oil

4 small onions, quartered

2 garlic cloves, sliced

9 oz (250g) beef chuck, cut into 4 thick slices

6 oz (175g) slab bacon, cut into 4 thick pieces

4 pork spareribs, cut into ribs

4 thick slices pork belly, about 18oz (500g) in total

4 chicken thighs

11⁄2 cups white wine

6 oz (175g) smoked chorizo, cut into 4 pieces

6 oz (175g) morcilla (Spanish blood sausage)

1 smoked ham hock

1 bay leaf

salt and freshly ground black pepper

8 small boiling potatoes

4 carrots, halved lengthwise

1 head Savoy cabbage, quartered

one 15oz (420g) can chickpeas

3 tbsp chopped parsley, to garnish

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