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1
Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil.
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2
Reduce the heat and skim off any foam.
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3
Cover and simmer for 1 hour.
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4
Add salt to taste (about a tablespoon), and simmer for another hour, until tender.
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5
Drain over a bowl and retain 2 cups of the cooking liquid.
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6
Set aside.
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7
While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages.
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8
Brown the sausages on all sides and remove from the heat.
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9
Slice and set aside.
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10
Add the olive oil to the pan, turn the heat down to medium, and add the onion.
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11
Cook, stirring, until it begins to soften, and add the diced pepper.
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12
Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes.
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13
Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste.
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14
Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly.
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15
Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside.
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16
Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant.
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17
Taste, adjust seasonings, and serve.
