Callos Con Garbanzos

Simmer cleaned tripe with bay until tender, then drain and reserve some broth.

Cook onion and garlic in olive oil until soft, then bloom smoked paprika.

Add tomato, chorizo, morcilla, chickpeas, tripe, and enough broth for a thick stew.

Simmer until the sauce turns glossy and clings to the chickpeas.

Rest briefly, then finish with parsley and serve with crusty bread.