Stew of garbanzos.

We place in a pot with water the chickpea previously soak (12 hours) and washing before cooking, we add salt, a pinch of oil and cover for 50 minutes over high heat.

Cut the onion into small cubes and place half in a rack tempered with oil, we add the paprika cut into small loans, salt, pepper and revolve until the onion is crystallized.

We add the tomato sauce to the pan and mix for two minutes. We take the potato and cut it into cubes preserving their skin.

After 50 minutes of cooking of garbanzo we add the sturge with tomato sauce and potatoes into cubes, letting it cook over high heat for five minutes.

Use the rest of the onion to put it together with the ground meat and add a little cilantro cut, a splash of oil, pepper and salt, mix everything with your hands and make small balls. Put them into a rack tempered with cooking oil.

Once ready, we put the pellets inside the pot with chickpeas and revolve subtly so as not to break the shape of the meat. Letting it cook for 10 minutes over high heat.

Serve the stew and add a little cilantro cut very small to decorate.