3/4 cup dried chickpeas, 1 cinnamon stick, 1 onion finely chopped, 250 gr. sliced Spanish Chorizo, 1 bay leaf 4 cups chicken stock 1 clove garlic, crushed 1 tablespoon chopped fresh flat-leaf parsley 4 cloves 2 tablespoons olive oil pinch dried thyme
Soak the chickpeas in plenty of water overnight. Drain well, then combine with the bay leaf, cloves, cinnamon stick, stock and 5 cups water in a large saucepan. Bring to a boil and boil over high heat for 1 hour, or until the chickpeas are tender. If they need more time, add a little more water. There should be just a little liquid left in the pan. Remove the bay leaf, cloves and cinnamon stick. Heat the oil in a large skillet, add the onion and cook over medium heat for 3 minutes, or until translucent. Add the garlic and thyme and cook, stirring, for 1 minute. Increase the heat to medium-high, add the slicded Spanish Chorizo and cook for 3 minutes. Add the chickpeas and their liquid to the pan, stir well, then stir over medium heat until heated through. Remove from the heat and stir in the parsley. Taste before seasoning with salt and freshly ground black pepper. Delicious served hot or at room temperature.