Chickpea Stew (Cocido de garbanzos)

This stew has different varieties, such as a filling meal called "cocido maragato" from the city of Astorga in Castilla-León which has more than 7 different meats, chickpeas, and cabbage, and is served as 3 different dishes. First the meats, then the chickpeas with the cabbage, and finally a soup with the broth of the cooked chickpeas. For Easter the meats are replaced by desalted and rehydrated cod fish. They are cooked in an earthenware pot called an "olla." 
The dish I made is vegetarian. The garbanzo bean or chickpea is a legume which is rich in vitamin B, fiber and protein.

Ingredients:

1 red onion, finely chopped
1/2 green pepper, finely chopped
4 garlic cloves, finely chopped
2 tomatoes, chopped
1 large carrot, chopped crosswise
1 leek, finely chopped
1 large potato, cut in small pieces
1/2 tablespoon sweet smoked paprika
salt
1 pound garbanzo beans (soak them overnight)
1 cabbage cut in small wedges

First make a "sofrito" with the onion, leek, pepper, garlic, tomatoes, and carrots, and then add the paprika. Next add the potatoes and the garbanzo beans, cover with water, and add a pinch of salt. Let simmer until tender and if necessary add more warm water. 
In a different pot, put water and boil the cabbage. When the garbanzo beans are done, rectify the seasoning if needed. To serve place the stew in soup bowls or pasta bowls and add the cabbage. You can add fried croutons if you wish. 
If you make this recipe with meats, they need to cook from the beginning and require a longer cooking time. If you are making the dish with desalted and rehydrated cod fish, add it at the end and turn off the burner.