Spanish Tripe Stew with Chick Peas, Chorizo and Paprika

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2 ounces dried chickpeas

3/4 pound boneless pork, cut into small dice

One 4x8-inch piece of tripe cut into 3/4-inch by 2-inch strips

Salt

Pepper

2 tablespoons flour

1/4 cup olive oil

1/2 pound onions, peeled and minced

8 cloves garlic, minced

1 cup white wine

1 28-ounce can of tomatoes with liquid, crushing the tomatoes by hand

1 teaspoon hot Spanish paprika

1/2 pound whole chorizo