Note: must be prepared the day before!
To desalt the meat, soak it overnight in cold water. Soak the chickpeas in cold water overnight as well.
The following day, rinse the meat under cold running water, remove all the fat and dice. Put the meat together with the chickpeas in a saucepan, cover with water and make about 30 minutes.
Take out the meat as well as the chickpeas, pour a little bit of clear soup and set aside. Except for a small remainder, also remove the rest of the clear soup from the cooking pot.
Add the corn kernels to the saucepan and simmer on low heat for about five min, stirring throughout. Next add the meat, chickpeas, onions and chilies and season with thyme and marjoram. Season with salt. Simmer on low heat for about half an hour.
Before serving, fold in a tiny bit of butter.
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