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Ingredients

200 g of chickpeas canned to make your life easier, but you can also start with dried chickpeas; in that case, I recommend soaking them overnight
400 g of pork loin The original recipe calls for salted pork, but pork loin still has more meat and less fat
150 g of smoked bacon bits
1 chorizo spicy, unless you're worried it might be too strong for the kids
2 carrots
2 onions
2 pods of garlic
100 g of tomato sauce
2 tbsp of tomato paste
1 tbsp of olive oil
2 leaves of bay leaf
10 grains of pepper
salt, pepper

Instructions

Soaking dried chickpeas

If you're using dried chickpeas, place them in the pot and add 2 liters of cold water.
Cover and let them soak for 12 to 16 hours.
Drain the chickpeas and pour out all the water from the pot.

Preparing and cooking the stew

Peel and remove the roots from the onions, then chop them coarsely.
Slice the chorizo into rounds.
Cut the pork into 2–3 cm cubes.
Crush the garlic cloves to peel them, remove the germ if necessary, and press them.
Scrub the carrots (no need to peel them if they aren't too stringy). Rinse them and cut them into thick rounds.
Heat the oil in the Dutch oven.
Add the bacon bits and pork and brown for 5 minutes.
Remove the pieces and set them aside, but leave the cooking juices in the Dutch oven.
Sauté the onions and garlic in the pork drippings for about 5 minutes.

Sauté over medium heat, keeping an eye on it. Do not brown the onions, as this creates compounds that are not very good for your health and will give your dish a bad taste.
Then add the tomato sauce, tomato paste, browned meat, chorizo, chickpeas, bay leaf, and pepper.
Stir everything together, cover with water, and simmer, covered, over low heat for 1 hour and 45 minutes.
Add the sliced carrots and cook for another 20 minutes, until they are tender.
Adjust the seasoning if needed, and enjoy this cocido piping hot.

Spanish Chickpea Stew (Cocido de Madrid)