Chickpea Stew with Chorizo and Meatballs

Chickpea Stew with Chorizo and Meatballs, 

For the chickpeas:

1 cup dried chickpeas, soaked overnight or quick-soaked

1 bay leaf

6 ounces Spanish chorizo, sliced

For the meatballs:
2 slices white sandwich bread, crusts removed
10 ounces ground pork
1/4 cup grated onion
1 egg, lightly beaten
sea salt and pepper
extra-virgin olive oil

For finishing the stew:
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
5 garlic cloves, minced
2 large ripe tomatoes, chopped
1 teaspoon smoked sweet Spanish paprika
3 tablespoons finely chopped fresh flat-leaf parsley
sea salt and pepper

Prepare the chickpeas by placing them in a large pot and covering them with 2 inches of cold water. Bring the soaked chickpeas to a boil over a high heat. Add the bay leaf and then reduce the heat to low, and simmer, partially covered, for 1 hour. If the water level gets really low, add some extra water to the pot.

After 1 hour, add the sliced chorizo to the chickpeas and continue cooking until the chickpeas are tender but still have a bit of bite to them, around 30 minutes longer.

While the chickpeas are cooking, make the meatballs by putting the bread into a small bowl and covering the slices with cold water. Let the bread soak for 5 minutes, then drain and squeeze out the excess liquid. Finely crumble the bread and place it in a large bowl with the pork, onion, and egg. Gently knead the meatball mixture with your hands until all of the ingredients are thoroughly combined. Season with salt and pepper.

If the meatball mixture is too moist to form into meatballs, stick it in the fridge for 30 minutes to an hour. Shape the meat mixture into meatballs the size of a cherry tomato. Heat up some olive oil in a frying pan and in batches, cook the meatballs until they are browned on both sides and pretty much cooked through. Remove the meatballs from the frying pan and set them aside until later.

In the pan with all the meatball drippings, cook the onion, carrots, and garlic over a medium heat until they are soft but not browned, around 5 minutes. Add the chopped tomatoes then cover the frying pan, and let everything cook for another 5 minutes. Finish by stirring in the paprika.

By now, the chickpeas should be ready. There will still be some water left in the chickpea pot, and if you think it is too much, remove some of the cooking juice and reserve it in case you need to add it back later to the stew.

Add the tomato mixture to the chickpea pot and cook the stew over a simmer until the chickpeas are very tender, around 15 to 20 minutes longer. Add the meatballs at the end and simmer for another 5 minutes or so. Taste the stew and season with salt and pepper as needed.

To serve the stew, chop up some fresh parsley to sprinkle on top and enjoy.