Day 1: Roast pork. Soak dried garbanzo beans. Eat some of pork roast. Save pan dripping for soup.
Day 2. Cook beans slowly for several hours until almost tender. Sauté carrots, onions and celery (all chopped to the approximately the size of beans) until soft. I use on onion, a handful of baby carrots, and a couple ribs of celery because they’re usually isn’t that much roast leftover. Add beans and cooking liquid, about 2 cups of chicken stock or reduced sodium broth and pork pan drippings. Skim fat or use one of these handy things. Add in diced pork (the same size as the beans). Simmer until beans are cooked through. Adjust the seasonings. (Go with whatever seasoning you used on the pork. If you used a rub or seasoning mix on the roast you may just want to add a bit more to the soup. We always use this one from Stonewall Kitchens. Add and taste often. That is the only way to get soup to taste the way you want it. Go easy on the salt and pepper until the very end. Serve with a nice crusty bread and a salad. Mmmm.
Day 3: Eat leftovers for lunch if there are any. Walk the long way round from the microwave to make sure the yummy smells permeate the office.