In a large pan, we will make a stir-fry, first with the garlic cut into slices, the onion cut into small pieces, a little parsley, a little parsley and a bay leaf and when it is a little cooked we will add the grated tomatoes.
Cut the roasted blue peppers into strips and add them to the pan.
Peel and cut the botifarros and add them together with the picornells. Let everything cook a little over medium heat until the picornells are done and then add the chickpeas with a little good pepper and salt. Sauté everything for a while and it's done.
