Chickpea Stew with Chorizo and Meatballs

The origin of this recipe has dissolved under a stain of red wine in my notebook. There was a village bar. There was a bowl of these chickpeas, strewn with tiny meatballs and smoky from the pimentón. There was a recipe jotted down, which I have since made often. Perhaps it was in Castile or Andalusia or Extremadura—all regions where these ingredients would be used. What ultimately matters is the homey, comforting taste.

The meatballs add a special touch to the stew, but it is