Soak the chickpeas the night before. In the morning, we drain them and reserve them. In a large casserole, we put a liter and a half of water and a handful of salt. We light the fire and when the water is hotwe add the chickpeas.
The let it cook with the chopped carrot, the leek and a bay leaf, until the chickpeas are tender. In a conventional pot it will be necessary to have them for approximately an hour and a half. In a fast cooker, about 20 minutes will be enough.
On the other hand, we cut the meat into pieces and fry them in a pan. We booked. In the same frying pan, lightly brown the chorizos cut into pieces. We reserve them just like the meats. We take advantage of that oil flavored with meat and chorizo to poach in it the chopped garlic cloves and the onion also very chopped. Add the wine and another bay leaf and let it cook until it practically runs out of liquid.
Drain the chickpeas, reserving the broth and vegetables. Prepare the potatoes by cutting them tearing a little. In a large casserole we put the chickpeas, potatoes, carrots and the sauce, also adding the meats. Add broth from cooking the chickpeas enough to cover everything and cook for 20 minutes, until the potatoes are tender.
To give the broth body, we grind a ladle of broth with the leek, one or two pieces of potato and one of carrot and once it has become a puree, we also put it in the stew. Finally we let the whole to a last boil about five minutes for all the flavors to settle.
