The most important step for this stew is to soak the chickpeas the day before, at least 24 hours ahead, so they become tender. If you need to speed up the process, you can add a teaspoon of baking soda to the water—this is a great trick. The soaking water can also be used to make mayonnaise or meringue for people with egg allergies, since its high protein content acts like egg whites.

I keep half of that soaking water to thicken the stew, and it also has health benefits. Once the chickpeas are covered with water and a pinch of salt, place them over heat and add the onion, bay leaf, and a head of garlic that has been roasted ahead of time. I roast it for about four minutes in the air fryer to give the stew a toasted flavor. Next, add the pork cubes (not too large), peppercorns, cumin, and sweet paprika.

Cover and cook for about 30 minutes before adding the potatoes, cut into medium pieces. As the liquid reduces, add more water as needed for the stew.

Add the chorizo and morcilla about 30 minutes after adding the potatoes.

Meanwhile, finely chop the mint leaves. Remove the onion, blend it with the tomato and a bit of wine, then add this mixture back to the pot right away.

Reduce to medium heat and cook for another 20 minutes, or until the meat is tender. Let the stew rest for about five minutes before serving. Enjoy this delicious stew that’s sure to impress everyone.