Beef and chickpea soup

Soak the dried chickpeas in ample water overnight, then drain and rinse.

Remove stems and seeds from guajillo chiles, ancho chiles, and chile de arbol. Rehydrate the chiles in 500g of hot water for 20 minutes until softened.

While chiles rehydrate, cut the beef shank into 4 cm cubes. Season generously with kosher salt and black pepper.