- Portion size 6 servings
- 2 tablespoons extra virgin olive oil
- 1 onion diced
- 4 cloves of garlic minced
- 1/4 teaspoon dried thyme
- 1 pinch ground cloves
- 1 pinch cinnamon
- 1 bay leaf
- 4 cured air-dried chorizo sausages
- 5 cups chicken stock
- 5 cups vegetable stock
- 2 cans (19 oz/540 mL) chickpeas drained and rinsed
- 1/4 teaspoon pepper
In large skillet or shallow Dutch oven, heat oil over medium heat; cook onion, garlic, thyme, cloves, cinnamon and bay leaf until softened, about 5 minutes.
Cut chorizo into 1/2-inch (1.25 cm) slices; add to skillet. Cook, stirring, until onion mixture is golden, about 8 minutes.
Stir in stock and chickpeas; bring to boil. Reduce heat and simmer, stirring often, until almost all stock is absorbed. Remove bay leaf. Stir in pepper.