Spanish Chorizo and Pepper Stew

Rinse and chickpeas and pick over. Cover chickpeas with water and soak overnight or for at least 8 hours. Drain well.

Cut an "X" in the bottom of each tomato. Blanch tomatoes in a saucepan of boiling water for about 20 seconds. Plunge tomatoes into a bowl of ice water. Peel, seed, and dice tomatoes.

In a small heavy skillet, dry roast peppercorns and cumin seeds over medium heat, stirring, until fragrant and cumin seeds start to pop. Cool completely, then finely grind in a spice or coffee grinder.

Heat 2 tablespoons olive oil and butter in a wide large heavy pot over medium heat until hot. Stir in garlic and cook, stirring, for 1 minute or until fragrant.

Increase heat to medium-high and stir in celery, bell pepper, poblano, onion, and fennel; cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes. Stir in tomatoes, bay leaves, and ground spices and cook, stirring, for 1 minute. Add sherry and deglaze the pan, scraping up any brown bits from the bottom of the pot, until most of liquid is evaporated, about 2 minutes.

Add chickpeas, broth and water; simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick, about 1 1/2 to 2 hours.

Brown the chorizo on both sides in the remaining 2 teaspoons of olive oil in an heavy skillet over medium heat, turning several times, about 10 minutes. Transfer to a plate and chill, uncovered, until cold and firm.