If using both the chickpeas and beans, drain and
put the chickpeas to cook first with the salt pork, fresh pork, and
water. Bring to a boil, skim, then simmer for 30 minutes. Then add
the drained beans. Let all simmer for about 1 hour, then add the chard
or green beans, and the chorizo and morcilla. In a mortar, crush the
cloves and peppercorns with the garlic, salt, and paprika and add
to the pan. When the meat and chickpeas are nearly tender, add the
potatoes and pumpkin. Cook for another 30 minutes. Cut the pork and
sausages into small pieces and serve in soup bowls.
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