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2 tablespoons olive oil
1 clove garlic -- minced
1 cup onions -- coarsely chopped
1 ham hock -- cooked
1/2 pound chorizo -- OR
polish sausage -- diced
2 cans chickpeas -- rinsed and drained
26 ounces chicken broth -- fat removed
1 bay leaf
16 ounces tomato sauce
4 cups water
1 cup carrots -- pared and sliced
salt and pepper -- to taste
Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but
not
browned. Add ham and chorizos or sausage and cook about 5 minutes. Add
remai
ning ingredients and cook, covered, until carrots and chick peas are tender.
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