Chickpeas with Tender Chicken Gizzards

Clean the chicken gizzards, rinse them thoroughly, and simmer them over low heat until tender, seasoning with salt, black pepper, and bay leaves.

Remove the cooked gizzards from the broth, let them cool, and trim away any tough muscle tissue.

Rinse the chickpeas and soak them in cold water for 8 hours, changing the water occasionally.

Using the reserved gizzard broth, cook the chickpeas along with coarsely chopped carrots, an onion, and your favorite spices, simmering for 2-3 hours until soft.

Pass the cooked gizzards through a meat grinder fitted with a fine-mesh die.

Grind the chickpeas using the same fine-mesh die, blending them together with the minced gizzards.

Dehydrate the mixture at 70°C (158°F) until completely dry.