Experiment: Spanish chickpea stew with soyriso

 The experiment went PRETTY well, and was promising enough I'd want to try it again.

Here's what we want to do NEXT time:

- Cook 1 cup dried chickpeas the way we usually do a slow cooker (or pressure cooker).

- in 2 Tbsp oil, cook 1 med onion + 1 med carrot + 2 cloves garlic, all minced.  After 5-8 min (soft but not brown), add 2 chopped tomato (or maybe tomato paste or both) and cook 5 more minutes.  Add 1 tsp smoked paprika and a few seconds later dump in chick peas + cooking liquid.  Simmer for 15-20 min.

Meanwhile: make soyriso meatballs.

Combine 2 eggs, 1/2 cup panko crumbs, 1/2 tsp sweet paprika, and make hand-shaped patties.  Brown on both sides, then cut into more bit-sized pieces and add to the soup in the last 10 minutes.

Combine 2 minced garlic cloves + 3 Tbsp finely chopped parsley and a bit of salt in the mortar and pestle.  Add to soup at the very end and let sit 5 minutes.  Then serve.