- 500 grams of chickpeas
- 2 pig feet
- 1 piece of bacon
- 1 onion
- 4 chorizos
- 1 stalk of celery
- 2 bay leaves
- 4 cloves of garlic
- 8 grains of pepper
- 1 teaspoon of salt
- 1 teaspoon of cumin
- 1 onion, diced finely
- ½ red bell pepper, diced finely
- 1 tablespoon of paprika
- 4 cloves of garlic
- ½ cup of tomato sauce
- 125 ml of dry wine
- salt to taste
For the sauté:
Soak the chickpeas overnight. Then place them in a pot and bring to a boil for about 1 ½ hours. They should be tender but not falling apart.
Add the sausages, the crushed or chopped garlic cloves, the diced bacon, some whole peppercorns, and 1 whole onion. Let it simmer on low heat for about 45 minutes.
If you use a pressure cooker, cooking times are reduced. However, in this recipe, we present traditional methods that aim to achieve more flavor.
In another pot, place the pig's feet and an onion. Cover them with water and cook until tender. Remove the bones and set the broth aside for use in the preparation.
For the sofrito:
In a pot, pour in the oil and heat it over medium heat. Add the chopped onion, and when it starts to become translucent, incorporate the garlic. Then add the bell pepper cut into brunoise, and finally, the paprika.
Mix well to combine the ingredients and add the tomato sauce and celery. Let it cook for a few minutes and then incorporate the dry wine. In this delicious sofrito, add the previously cooked and deboned pig's feet.
Remove the sausages that were cooking with the chickpeas, slice them, and add them to the legs to continue enhancing the flavor.
When the sauce begins to thicken, add a bit of the broth from the reserved pig's feet. Cover it and let it cook over medium heat for about 30 minutes.
Combine the preparations:
When both preparations are ready, the pork legs and the chickpeas, we will combine them in a single pot so they can cook together for a few minutes.
First, remove the bay leaves, the celery stalk, and any other elements that may be unpleasant to taste. This way, you will avoid finding unwanted items on the plate.
Try the chickpeas with the seasoning and adjust the salt to your taste. Let them simmer over medium heat for an additional 15 minutes so that all the flavors meld together.
Serve it hot. Generally, we Cubans love to pair this dish with white rice. However, everyone has their own preferences, so feel free to add whatever you like best.
Enjoy your meal!