For the garbanzas, it’s essential to soak them for 12 hours with small pieces of salted pork ribs—this is one of the key secrets of the recipe. Change the water at least once or twice to prevent the garbanzas from becoming too salty. Cook them with the ribs, without adding salt, over medium heat. Meanwhile, prepare a sauté with chopped onions, a whole head of garlic or two cloves of gomero garlic, peeled and deseeded tomatoes, green peppers, parsley, and herbs. Just before it’s ready, add a pinch of sweet paprika and a small glass of white wine quickly to avoid burning the paprika. Next, incorporate chopped ibérico chorizo and jamón, allowing it to simmer a bit longer. Once the garbanzas are tender but not too soft, mix in the sauté and adjust salt, if needed.
Ingredients:
- 1 kg of garbanzas
(You can find the best ingredients for legumes at a corner stall in the Recova of La Laguna, accessible by entering through the door in front of the flower stalls and taking the first corridor on the left.) - 2 onions (ideally Canarian white, as they have a wonderful juice)
- 3 or 4 strips of green pepper
- 1 head of garlic or two cloves of gomero garlic
- 2 large tomatoes
- 1 teaspoon of sweet paprika
- Salt to taste (add about a teaspoon initially as it can be adjusted later)
- ¼ litre of mild olive oil
- A piece of good ibérico chorizo, chopped
- A piece of serrano ham, chopped
- 300 to 500 grams of salted ribs, adjusted to your preference
- A little finely chopped parsley
- A bit of thyme
- A bay leaf
