Garbanzos con Chorizo y Albondigas



For the chickpeas (garbanzos)

For the meatballs

For the stew


For the chickpeas

Once the chickpeas are soaked, place then in a sauce pan and add cold water to cover them.

bring the water to a boil over high heat, then add the bay leaf and reduce the heat.

Simmer, partially covered for around 1 hour.

Then, boil the chorizo in a separate sauce pan for 2 minutes.

Transfer the chorizo to the chickpeas and continue to cook for 30 minutes or until the chickpeas are tender but firm.

For the meatballs

 While the chickpeas cook, soak the bread in cold water for 5 minutes.

Drain the bread and squeeze out the excess water.

Crumble the bread, add it into a bowl together with the pork, onion,egg,salt and pepper.

Knead the ingredients together.Form balls (smaller than a golf ball).

Refrigerate them for 30 minutes.

In a previously pre heated oven at 180°C bake the meatballs (previously layed in a baking dish lined with baking paper) for 20 to 30 minutes or until golden brown.

For the stew

Heat the olive oil in a sauce pan and sauté the onion, carrot and half of the garlic over medium heat for arond 5 minutes or until the vegetables are tender but not browned.

Add the tomatoes, cover and continue to cook for another 5 minutes.

Stir in the paprika and directly the complete tomato mixture into the chickpeas.Continue to cook for arond 15 minutes.

Trnsfer the chorizo to a cutting board and slice it up.

Return the chorizo to the pot and stir in the meatballs.Continue cooking for 5 minutes more.

With a mortar crush the remaining garlic, the parsley and a pinch of salt.Crush it until getting a paste, add this to the sauce pan and let it cook 5 minutes more.