Iberian Chickpea Stew (Garbanzada Iberica)

Name: El Escondite de Mendizábal
Address: C. Mendizábal, 19, 35001 Las Palmas de Gran Canaria, Las Palmas, Spain, Las Palmas de Gran Canaria, ES

Traditional chickpea stew with pieces of chorizo and tripe in a reddish sauce, served in an earthenware bowl and sprinkled with fresh parsley.

El Escondite de Mendizábal - Las Palmas de Gran Canaria

The tapas dictionary

Garbanzada: Garbanzada is a traditional Spanish stew made primarily with chickpeas, pork, and various vegetables. It is typically eaten as a main course, especially during colder periods. Its origins are associated with the rural cuisine of Castilla y León.
Iberica: Made with ibérico pork, from a native Iberian breed whose meat is prized for its deep flavour and marbled fat.
Callos: Callos is a traditional Spanish dish made from beef tripe, often cooked with chorizo and morcilla. It is typically served as a tapa or main course, with bread to soak up the sauce. Its origin is mainly associated with Castilian cuisine.