My grandmother's chickpea stew

Soak the chickpeas with double the amount of water and baking soda the day before. At least 12 hours of soaking.

Drain the chickpeas and wash well, put in the pot all the meats except 1 chorizo in it and cover with water, when it is cooking add the chickpeas. Let cook for 5 minutes and remove the foam that floats in the water. Close the pot and once the steam comes out let it cook over medium heat for 40 minutes. Meanwhile beat the eggs, add the chopped garlic, the chorizo in small pieces without the skin, a little salt and the breadcrumbs, mix everything, it has to be a paste that can be molded, and let it rest.

When the pressure in the pot has dropped, open the pot and take out the meat, peel and chop the potatoes into pieces, add. Meanwhile fry the dough, making "croquetones" with 2 spoons and as they come out add to the pot, close the pot and cook for 10 minutes more.

Open the pot, pour 3/4 of the broth into a casserole and make the soup. Serve and enjoy