How to make
Pour the chickpeas with enough water to cover them by at least three fingers and let them stand overnight.
Discard the water in which they have been left in, pour new water and put them on moderate heat, along with the bay leaf. As soon as it begins to foam, remove it carefully with a slotted spoon and before it boils, add the carrot in very large pieces, the bacon and the sausage (this is important because if the other ingredients are added after the chickpeas have boiled, they will interrupt its cooking process, and it will remain hard). Boil for 1 hour on moderate heat. If you have to add water during cooking, it must be hot.
During this time, chop the onion, garlic, peppers and tomato (preferably peeled from the skin) and stew them in olive oil and a little salt until soft. Add the paprika and cloves and cook for another 5 minutes until fully cooked. Blend if desired.
As soon as an hour has passed and the chickpeas with the sausage and carrot are completely ready, pour the rest of the already stewed vegetables and cook for another 10 minutes so that all the flavors blend well. Add water if it has evaporated too much.
Remove from the heat and cover the pot with a lid. Let the dish rest for 15 minutes, after which it is ready to be served.
Distribute it between plates, by sprinkling each portion with finely chopped fresh parsley.
Enjoy your meal!
