Heat oil over medium heat in a heavy pan. Add trotters to the pan and brown. Remove the pan from the heat.
How to cook pig trotters (also cow trotters and goat feet)
Place the meat into a dutch oven pot (3 qt [3 lt] capacity). Add 6 cups of water to the pot. Add celery leaves, thyme, and oregano. Add a teaspoon of salt and a pinch of pepper. Boil until the trotters are very tender and the meat falls off the bones. In a conventional pot, it may take 1-2 hours or about 30 minutes in a pressure cooker. If you are not using a pressure cooker, then add water when necessary to keep the meat covered.
When the meat is cooked through remove from the pot, reserve the liquid in which it boiled. Let everything cool to room temperature.
Return the pot to the stove and heat over low heat. Add garlic and onions and cook until the onions become translucent. Stir in celery stalk, then tomatoes and bell pepper. Add chickpeas, mix well, then the meat. Stir in tomato sauce and simmer for a minute.
Skim the fat off the liquid in which the trotters boiled. Add them to the pot (6 cups). Add potato, carrot and Scotch bonnet pepper. Simmer covered over low heat until the potatoes and carrots are cooked through.