Let the chickpeas soak the night before. The next day we cook them drained and covered with new water in the pressure cooker or pressure cooker for 30 minutes, also adding the lean meat, a piece of ham, a tablespoon of paprika and the whole head of garlic. We do it with the pot closed in the maximum pressure position (two rings or similar, depending on the model).
Once the chickpeas are cooked, remove the cooked head of garlic and discard it. Cut the tagarninas into small pieces and add them to the pan, along with the chorizos. Cook for 40 minutes, now without covering the pot. We remove the tagarninas that we can and reserve them to be able to add them later at the end of the recipe, so that they preserve their texture. We also add the potatoes, peeled and cut into portions.
In a mortar, mash two cloves of garlic with a pinch of salt and another of cumin. We add the mashed to the reserved tagarninas and after mixing it well, we return everything to the saucepan. Cut the chorizos into portions and give a boil for five minutes at a time so that the flavors are well integrated.
It is preferable to let the Cadiz stew of tagarninas rest from one day to the next, -like almost all preparations with legumes and other stews-, since they are more established, but you can eat this delicious spoon dish on the day, if you can’t wait. If you have made it in the morning, at lunchtime you just have to reheat it so that it is perfect.