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1
First: Let the chickpeas soak overnight or for at least 8 hours in the fridge.
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2
I put mine in a Tupperware container so I dont have to worry about my flatmates knocking it over.
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3
When youre ready to cook, rinse the chickpeas and discard the water they soaked in.
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4
Then in a pot of fresh water bring them to a boil and let them boil for at least ten minutes, all the while skimming the scum off the top of the water.
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5
Why?
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6
I dont quite know but my grandmother did it so I do it too.
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Then reduce to a simmer, add the salt, and cover it.
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Let them simmer for a couple of hours, stirring occasionally and adding more boiling water as needed.
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About two hours in they should be tender.
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10
At this point youll want to grab another pot and heat it, adding the strips of bacon to let them render down some.
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Once theyve done their magic, yank them out and in the same pot, let the sausage cook until nice and brown.
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12
Meanwhile chop up the bacon.
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13
Once the sausage has cooked, yank it out of the pot and replace it with the onion, the garlic, and the bacon and let the onions sweat; at this point you may or may not have to use olive oil.
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14
This is based on how much grease is left over from the meats.
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15
While this is cooking together, cut the sausage into whichever size pieces you like.
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16
I personally am fond of quarters because they go further, but its up to you!
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Once youve done that, add the sausage back into the pot, and let everything cook a bit before you add the chickpeas and about two cups of the cooking water.
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18
You dont want the stew to be too watery, but with too little you risk burning so you may have to add a bit more to thin it out a bit if you need to.
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Cover this and reduce to a simmer, and add the bay leaf.
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20
Let it simmer for about ten to twenty minutes, to let the flavors marry, then serve it hot over rice!
