Chickpeas with Pig's Feet

The chickpeas

1. Soak the chickpeas from the night before.
2. Put them in a pot with water and bring to a boil for approximately 1 ½ hours. They should be soft, but not falling apart.
3. Add the chorizos, the crushed or chopped garlic cloves, the cubed bacon, the peppercorns and the whole onion. Let simmer over low heat for about 45 minutes.

The pig's feet

4. In another pot, put the pig's feet and an onion, cover with water and cook until they are soft.
5. Remove the bones and reserve the broth to use later.

The sofrito

6. In a pot, heat the oil over medium heat. Add the chopped onion and, when it starts to become translucent, incorporate the garlic.
7. Add the pepper cut in brunoise and, finally, the paprika. Stir well so they integrate.
8. Add the tomato sauce and the celery, let cook for a few minutes and incorporate the dry wine.
9. Add the cooked and deboned pig's feet to the sofrito.
10. Remove the chorizos from the chickpeas, cut them and incorporate them into the pig's feet so they continue to add flavor.
11. When the sauce starts to thicken, add a little of the reserved pig's feet broth. Cover and cook over medium heat for about 30 minutes.

Combine the preparations

12. Remove the bay leaves, the celery stalk and any other element that may be unpleasant in the mouth.
13. Combine the chickpeas and the pig's feet in a single pot.
14. Taste and adjust the salt level. Let simmer over medium heat for 15 minutes more so all flavors integrate.
15. Serve hot, accompanied by white rice if you wish. Enjoy!

Original video

In Spanish