Ingredients
- 2 cans chickpeas (rinsed)
- 1 clove garlic (minced)
- 1 ham hock (cooked)
- 1 bay leaf
- 4 cups water
- 16 ounces tomato sauce
- 26 ounces chicken broth fat removed
- 1/2 pound chorizo
- 1 cup carrots pared
- 1 cup onions coarsely (chopped)
- 2 tablespoons olive oil
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.
