In a pan, put oil, onion and chopped garlic. With normal fire and when they are browned onion and garlic, pour spoonfuls of tomato.
After about five minutes we will put the pig's ear into regular pieces and let cook over medium heat until it begins to be cooked. Add the bacon and pour a splash of white wine. When the wine has evaporated, add the broth that we will have prepared. We'll let cook for about 15 minutes. Add salt and pepper.
Add the chickpeas, letting them on low heat for taking the taste go for about 20 minutes. Finally we will take the black butifarra and will turn off the fire after about 10 minutes for the sausage not break.
Let stand about 5 minutes and serve.