Spanish Chickpea Stew with Chorizo

1. If you prefer to use natural dried chickpeas rather than canned ones, put the dried chickpeas in a large bowl. Pour enough cold water over them to cover chickpeas and set aside overnight to soak. The next morning bring a pot of lightly salted water to a boil, drain the peas, put them into the pot and boil them for 30 minutes or until tender. Drain and rinse chickpeas and remove discolored ones.

2. Chop an onion and cook over low heat for 10 minutes in a non-stick frying pan with a tablespoon of olive oil and a dash of salt.

3. Peel and slice the chorizo sausage and add it to the frying pan. Cook and stir for 3-4 more minutes. Remove from heat while you prepare the tomato sauce (recipe below).

4. Peel and dice the hard-boiled eggs.

5. Add onion, chorizo, rinsed and drained chickpeas, hard-boiled eggs and a cup of warm water to the soup pot with the tomato sauce (below) and cook over medium heat for 5 minutes.

6. Serve and enjoy your chorizo and chickpeas stew!

For the tomato sauce:

1. Chop the onion and cook over low heat for 10 minutes in a soup pot with a tablespoon of olive oil and a dash of salt.

2. Peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity (add your favorite spices as basil or oregano). Cook the vegetables over low heat for 12 to 15 minutes.

3. Use an immersion or stand blender to puree the mixture into a sauce. Keep at a simmer until ready to serve.