Chickpeas with chorizo recipe

1. 1

   Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them.

2. 2

   Overnight is best.

3. 3

   Heat the oil in a saucepan and lightly fry the chopped garlic, onions and carrots.

4. 4

   when the vegetables are nicely golden, add the chorizo and bacon and saute until the bits are brown all over

5. 5

   Add the stock and the bay leaf.

6. 6

   Bring to the boil, add the chickpeas and cook for about 1 hour - nibble occasionally to check if it's cooked.

7. 7

   While they are cooking, skim off any foam or chorizo fat that comes to the surface

8. 8

   Once the chickpeas are soft but not mushy, season to taste.

9. 9

   Add a little boiling water if you like a more soupy consistency

10. 10

    Divide the soup between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any.

11. 11

    And don't forget that bottle of red wine

* Per serving · 4 servings · Values may vary.