We start from the leftovers of a traditional Madrid stew, or as I said from any other traditional stew with chickpeas from your area. Of those leftovers, we are going to use especially the cooked chickpeas, the remains of the meats and the vegetables -Cabbage, carrot and potato- that have been left. Everything has to be very chopped so that there are no pieces larger than the chickpeas. We are even going to use a couple of ladles of the stew broth as well., to give a more mellow touch to the final result as I will explain later.
We start by poaching a very very chopped onion, giving it its time until it is well browned, as when we make caramelized onion. We booked. We continue finely chopping two cloves of garlic and toss them into the pan with two tablespoons of olive oil, letting them brown over very low heat. When the garlic is golden, remove the pan from the heat and add a tablespoon of paprika, turning it so that it mixes well with the oil and does not burn or do not be snatched, as my mother says.
Add the chickpeas to the pan, the vegetables and meat of the stew very chopped. Mix well and let the whole cook over a minimum heat for about ten minutes, stirring so that the oil with the sauce of garlic, onion and paprika impregnates all the food. The flavor of the old clothes will depend mainly on what is left over, if there is more or less chorizo, bacon, blood sausage, etc.
The final touchIt will depend on our tastes. There are those who prefer to let the chickpeas cook until they are dry and crunchy and who prefers -like me-, add one or two tablespoons of stew broth at the end of the preparation process, if we want that old clothes are more honeyed or unctuous.