Chispe (pig spark) with chickpeas

Put a pan of boiling water then add a tablespoon of salt, add the chickpeas and the sparks, and cook for 40 to 50 minutes.

After that time, check if the sparks are cooked by pricking the fork, if it sticks well it is a sign that they are cooked.

Remove the sparks from the pan and let them cool to separate the meat from the bones.

Then check if the grain is cooked, if it is, turn off the heat and set aside.

In another pan, prepare the sauté, adding a drizzle of olive oil, onion, garlic and bay leaf.

Let it brown and then add the rest of the ingredients.

When browned, add some of the water that cooked the meat and the grain.

Then add the carrot, plus a ladle of water that cooked the meat and the grain, and the coriander.

Add the streaky, the chorizo ​​and half a glass of white wine.

Cover the pan and wait for 20 minutes to cook.

Cut the sparks into small pieces separating the meat from the bones, and set aside.

After 20 minutes, add more water (than cooked the meat and grains), add the cut meat and the cooked grain.

Check the salt, usually a teaspoon is sufficient.

Stir, cover the pan and let it cook for another 15 minutes over low heat.

After 15 minutes, turn off the heat and serve.