Stewed Chickpeas and pork belly

Soak the chickpeas in water for at least 12 hours. Remove the fat from the pork belly, cut into bite-sized pieces, and sprinkle it with salt, white pepper and flour.

Put a large pot over low heat, add olive oil and sofrit and fry.

Place olive oil in another frying pan, put it over the heat and add the pork belly from [1] and grill it. It's a good idea to change the surface to make sure the color is browned.

Once the meat is browned thoroughly, remove the meat, wipe off the oil from the frying pan, add white wine and heat it.

Add pork belly, white wine from [4], chickpeas, and vegetable soup to the pot from [2], and soak the whole thing in the soup, and simmer over medium heat for about an hour. If the soup starts to simmer in the middle, add some soup.

Taste and adjust the taste with salt. Serve it in a bowl and pour it with Italian parsley and Parmesan cheese to finish off.