A personal addition is the cured pork bone. I can find them easily in my supermarket in Spain and they give lots of flavor to food. You know, the bone that remains after slicing up a whole cured ham. That’s the one, chopped up.
Love chickpeas with chorizo? Then also check out my Spanish chickpea soup!
- 1 1/3 lbs dried chickpeas (600 g)
- 9 oz pork belly (250 g)
- 7 oz huesos garron (cured pork bones) (200 g)
- 1 salted pig trotter
- 2- inch dried chorizo sausage (5 cm)
- 1 lb canned chopped tomatoes (450 g)
- 1 tbsp tomato paste
- ½ small onion chopped
- 4 large garlic cloves peeled
- 1 small red bell pepper sliced
- 3 bay leaves
- ground cumin
- a pinch saffron powder or threads
- paprika powder
- Soak the dry chickpeas in a large bowl for at least 6 hours.
Also let the salted pig trotter soak in cold water.
Then drain the pig trotter and add it together with 4 cups (1l) of water, the peeled whole garlic cloves, cured pork bones and bay leaves to a large pan.
Bring this to a good boil over high heat and then turn the heat lower. Skim the brownish foam that forms on top while cooking.
- Cook the trotter and bones for about 45 minutes until the broth is lightly brown. Then take the pan off the heat and remove the cooked ingredients using a slotted spoon.
You can discard the trotter. If you like you can pick the cooked ham off the cured bones to add them back to the stew later on. I also keep the cooked garlic cloves and bay leaves.
- Let the broth cool a little. You will see after a while that there’s this dark brown ‘skin’ kind of layer forming on top. Remove it with a slotted spoon. Then add the pureed tomatoes and the tomato paste to the broth.
- Now add the chopped onion and the sliced red bell pepper.
- Add the cooked garlic cloves, bay leaves and cooked cured ham if you are using it. Season with a pinch of ground cumin and smoked paprika.
- Put the pan back over medium heat and bring the tomato sauce to a light simmer. Cook the sauce for 15 minutes. Then add the pork belly.
- Stir in the drained chickpeas and the chorizo sausage. Also add the saffron (saffron powder or soaked saffron threads and water).
- Simmer the meat in the tomato sauce for 1 hour. Stir regularly. Then turn the heat off and let the stew cool down fully (preferably overnight). An hour before dinner, reheat the chickpea stew. Check the seasoning and add extra smoked paprika or salt to taste if necessary.