Andalusian broth with ham, egg and vermicelli (Sopa de picadillo)

1. Soak the chickpeas overnight. Put the boiling fowl, ham bone, chickpeas, onion and carrot in a large pot, cover with the cold water, bring slowly to the boil and skim.

2. Simmer very gently for 2-2.5 hours until the meat comes away from the bone.

3. Meanwhile hard-boil the eggs for 10 minutes, peel and dice finely; also dice the ham finely.

4. Strain the broth, pull the meat off the bird and shred it finely; keep the chickpeas.

5. Bring the clear broth to the boil, season and cook the vermicelli in it for 3-4 minutes; return the chicken and chickpeas.

6. Ladle into bowls and top each with chopped ham, boiled egg and one or two mint leaves.

Tip: The mint isn't a whim: it's the essential aroma of Andalusian picadillo soup – one leaf per bowl is enough.