~ Spanish chick pea soup Recipe ~

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.