Chickpea "Compound"

Before offering you the recipe for this dish, which fortunately, can be found in nearly all popular Canarian restaurants, we need to clarify the difference between "garbanzos" and  "garbanzas," names that cause a certain amount of confusion among foreigners. It is, in fact, quite easy to distinguish: the "garbanzo" is the raw chickpea, which when cooked becomes "garbanzas," at least in the island language. Preparation: The chickpeas, pork ribs, and pig's trotters (if salted) should have been placed in separate bowls of water the night before.

In the chickpea water you should add a pinch of bicarbonate of soda to make them just that bit softer. Put all these three ingredients in a saucepan and cover them with clean water and leave them to simmer on a low flame. Cut the pork fat and chorizo (spicy sausage) in chunks and add these twenty minutes after beginning to simmer.
Meanwhile, in a frying pan prepare a lightly fried mix using just a layer of oil with garlic, onion, tomato (peeled and without seeds) and the pepper, all chopped up into small pieces. To this mix add a little paprika while off the flame and then add it to the pan with the other ingredients. Then, add a bay leaf, four or five black pepper corns, a little saffron or food colouring and cumin, which we crush above the steam from the pan between the palms of our hands.
Now, peel the potatoes and cut them in cubes and lightly fry them in oil before adding them to the pot - just when the chickpeas are almost ready. Taste and add salt if necessary (though be careful due to the large number of salty ingredients that make up this dish).