Garbanzada a lo Canario - Canarian Chickpea Stew | ParTASTE

Step 1

Heat a bit of olive oil in a pan and cook the onions until transparent.

Step 2

Add in the bell pepper and cook until soft.

Step 3

Meanwhile, mince the garlic cloves and then add them in and cook until slightly browned.

Step 4

Add in the tomato sauce and mix well with the other ingredients over medium / high heat.

Step 5

Add in the meats minus the pork belly and cook in the tomato mixture for 10 minutes or until done.

Step 6

Add the laurel, thyme, and paprika, mix well and remove from the heat.

Step 7

In a stew pot, cook the pork belly, with a little olive oil if necessary, as you would pancetta or bacon.

Step 8

Once the pork belly is done, add in the white wine and continue to cook, allowing the wine to evaporate.

Step 9

Add the chickpeas and enough broth to cover them to the pot with the cooked pork belly and bring the broth to a boil.

Step 10

Once boiling, remove any excess fat from the top of the broth, add the tomato sauce mixture and meat and bring everything to a simmer.

Step 11

Season with salt and pepper to taste.

Step 12

Simmer until reduced to the desired consistency, serve hot and enjoy!