Chickpeas with pig's feet

Soak the chickpeas the night before. Then put them in a pot and bring to a boil for about 1 ½ hours. They should be soft but not falling apart.

Add the chorizos, crushed or chopped garlic cloves, the diced bacon, some 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. But in this recipe, we present traditional preparations that seek 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 reserve the broth 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 diced bell pepper 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 incorporate the dry wine. In this delicious sofrito, you will add the previously cooked and deboned pig's feet.

Remove the sausages that were cooking with the chickpeas, cut them, and add them to the legs to continue adding flavor.

When the sauce starts to thicken, add a little of the pork broth you had reserved. Cover it and let it cook over medium heat for about 30 minutes.

Unite the preparations:

When both preparations are ready, the pork legs and the chickpeas, we will proceed to 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 in the mouth. This way, you will avoid finding unwanted elements in the plating.

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

Serve it hot. Cubans generally love to accompany this dish with white rice. But everyone is different, so add whatever you like the most.

Enjoy your meal!!