Ingredients
- 2 cans chickpeas (rinsed)
- 1 clove garlic (minced)
- 1 ham hock (cooked)
- 1 bay leaf
- 950 ml water
- 450 ml tomato sauce
- 750 ml chicken broth fat removed
- 130 gr chorizo
- 130 gr carrots pared
- 120 gr onions coarsely (chopped)
- 30 ml olive oil
Heat olive oil in a 6 litre 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.
