Chickpeas with pig's feet

Soak the chickpeas the night before. Then put them in a saucepan and boil them for approximately 1 ½ hours. They should be soft, but not fall apart.

Add the sausages, crushed or chopped garlic cloves, diced bacon, I use peppercorns and 1 whole onion. Let it boil over low heat for approximately 45 minutes.

If you use a pressure cooker, cooking times are reduced. But in this recipe we present traditional preparations that seek to achieve more flavor.

In another saucepan, put the pig's feet and an onion. Cover them with water and cook them until they are soft. Remove the bones and reserve the broth to use in preparation.

For the sauce:

Pour the oil into a saucepan and heat it over medium heat. Add the cut onion and when it begins to turn translucent, add the garlic. Then the pepper cut into brunoise and finally the paprika.

Stir well so that the elements are integrated and add the tomato sauce and celery. Let it cook for a few minutes and add the dry wine. In this delicious stir-fry you will add the previously cooked and boned pork legs.

Remove the chorizos that were cooking in the chickpeas, cut them and add them to the legs so that they continue to provide flavor.

When the sauce begins to thicken, add a little of the reserved pig's feet broth. Cover it and let it cook over medium heat for approximately 30 minutes.

Combine the preparations:

When both preparations are ready, the pork feet and the chickpeas, we will proceed to combine both in a single pot so that they can cook together for a few minutes.

First remove the bay leaves, celery stalk and any other element that may be unpleasant in the mouth. This way you will avoid finding unwanted elements in the plating.

Taste the chickpeas with legs and adjust the salt level. Let them boil over medium heat for 15 more minutes so that all the flavors integrate.

Serve hot. We Cubans generally love to accompany this dish with white rice. But everyone is different, put what you like most.

Enjoy your meal!!