Stewed Chickpeas and pork belly

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

Place a large pot over low heat and add the olive oil and soffritto

Add olive oil to another frying pan, heat it, and once it is hot enough, add the pork belly from [1] and cook. Turn the sides over to ensure that the pork belly is well browned

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

Add the pork belly, white wine from [4], chickpeas, and enough vegetable broth to cover the entire contents of the pot [2], and simmer over medium heat for about an hour. If the liquid begins to reduce, add more broth

Taste and adjust seasoning with salt. Serve in a serving dish and top with Italian parsley and Parmesan cheese