Spanish Chick Pea Soup

• 1 34 cups chickpeas, washed and drained
• 4 cups water
• 1 garlic clove, minced
• 2 onions, chopped
• 1 green pepper, chopped
• 1 tablespoon vegetable oil
• 4 cups chicken broth
• 1 large potato, diced
• 13 cup diced ham
• 12 lb chorizo sausage
• salt
• cayenne pepper

1. Soak peas overnight in water; do not drain.
2. Cook garlic, onions, and pepper in oil in a heavy kettle for 5 minutes.
3. Do not brown.
4. Add soaked undrained chick peas and broth.
5. Simmer for 1 1/2 hours or until the peas are tender.
6. Add potato, ham, and sliced chorizo; cook for about 30 minutes or until potato is tender.
7. Season to taste with salt and cayenne.

chickpeas, water, garlic, onions, green pepper, vegetable oil, chicken broth, potato, ham, chorizo sausage, salt, cayenne pepper

Taken from www.food.com/recipe/spanish-chick-pea-soup-445409 (may not work)