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1
Soak chickpeas in water to cover by 2 inches for 8 to 12 hours, then drain.
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2
Cut an X in bottom of each tomato.
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3
Blanch tomatoes in a saucepan of boiling water 10 seconds, then transfer with a slotted spoon to a bowl of ice and cold water.
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4
Peel, seed, and dice tomatoes.
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5
Toast peppercorns and cumin seeds in a small dry heavy skillet over moderate heat, stirring, until fragrant and cumin seeds are a shade darker.
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6
Cool completely, then finely grind in grinder.
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7
Heat 2 tablespoons olive oil in a wide 6- to 7-quart heavy pot over moderate heat until hot but not smoking.
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8
Add bacon and cook, stirring, until just browned, about 3 minutes.
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9
Add 2 tablespoons butter and heat until foam subsides, then stir in garlic and jalapenos and cook, stirring, 1 minute.
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10
Increase heat to moderately high and stir in celery, bell pepper, poblano, onion, carrot, and fennel, then cook, uncovered, stirring frequently, until vegetables are browned, about 20 minutes.
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11
Stir in tomatoes, bay leaves, and ground spices and cook, stirring, 1 minute.
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12
Add Sherry and deglaze by boiling, scraping up any brown bits from bottom of pot, until most of liquid is evaporated, about 2 minutes.
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13
Add chickpeas and stock and simmer, uncovered, stirring occasionally, until chickpeas are tender and liquid is thick and saucelike, 1 1/2 to 2 hours.
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14
Put oven rack in middle position and preheat oven to 375F.
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15
Prick chorizo links several times with a fork, then brown in remaining 2 teaspoons olive oil in an ovenproof large heavy skillet over moderate heat, turning, about 10 minutes.
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16
Transfer to a plate and chill, uncovered, until cold and firm, 10 to 15 minutes.
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17
Slice chorizo into 1/4-inch-thick rounds and chill, covered.
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18
Pat chicken dry and sprinkle with salt and pepper.
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19
Heat remaining tablespoon butter in cleaned skillet over moderately high heat until foam subsides, then sear chicken, skin side down, until skin is crisp and browned, about 5 minutes.
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20
Turn chicken over, then drizzle with extra-virgin olive oil and place a rosemary sprig on each piece.
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21
Transfer skillet to oven and roast until chicken is just cooked through, 12 to 15 minutes.
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22
Remove from oven and let stand 10 minutes, then discard rosemary, skin, and bones and shred meat.
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23
Keep loosely covered.
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24
When stew is thickened, stir in chicken and chorizo and simmer until sausage is cooked through, about 5 minutes.
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25
Discard bay leaves.
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26
Divide stew among 6 to 8 bowls and top each serving with 2 or 3 thin wedges of cheese.
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27
*Available at Latino markets.
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28
**Available at cheese shops, Murray's Cheese Shop (888-692-4339; murrayscheese.com), and Cowgirl Creamery (866-433-7834; cowgirlcreamery.com).
