Spanish Chick Pea Soup

• 2 tablespoons olive oil
• 1 each garlic cloves minced
• 1 cup onions coarsely chopped
• 1 each ham hock cooked
• 1/2 pound chorizo sausage diced
• 2 cans chickpeas (garbanzo beans) rinsed and drained
• 26 ounces chicken broth fat removed
• 1 each bay leaves
• 16 ounces tomato sauce
• 4 cups water
• 1 cup carrots pared, sliced
• 1 x salt and black pepper to taste

1. Heat olive oil in a 6 quart pan and saute garlic and onions until tender but not browned.
2. Add ham and chorizos or sausage and cook about 5 minutes.
3. Add remaining ingredients and cook, covered, until carrots and chick peas are tender.

olive oil, garlic, onions, sausage, chickpeas, chicken broth, bay leaves, tomato sauce, water, carrots pared, salt

Taken from recipeland.com/recipe/v/spanish-chick-pea-soup-32779 (may not work)