Put the garbanzos in a large pot, add the pork belly (or pig’s foot), carrot, clove-stuck onion, bay leaf, water, and
Heat the oil in a heavy soup pot over medium-high heat. Add the diced onions and cook until softened, about 5 minutes. Add the garlic and chorizo and stir to coat. Season well with salt and pepper and add the pimentón. Add the garbanzos and
Remove the pork belly, slice thickly (or remove the meat from the pig’s foot and chop it), and return it to the pot. Ladle the soup into bowls.