Spanish Chick Pea Soup
Ingredients
2 tablespoons olive oil
1 clove garlic
1 cup onions coarsely
1 ham hock
1/2 pound chorizo
2 cans chickpeas
26 ounces chicken broth fat removed
1 bay leaf
16 ounces tomato sauce
4 cups water
1 cup carrots pared
Instructions
Heat olive oil in a 6-quart pan and saute garlic and onions until tender but not browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remaining ingredients and cook, covered, until carrots and chick peas are tender.