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1.
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If you prefer to use natural dried chickpeas rather than canned ones, put the dried chickpeas in a large bowl.
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Pour enough cold water over them to cover chickpeas and set aside overnight to soak.
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The next morning bring a pot of lightly salted water to a boil, drain the peas, put them into the pot and boil them for 30 minutes or until tender.
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Drain and rinse chickpeas and remove discolored ones.
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2.
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Chop an onion and cook over low heat for 10 minutes in a non-stick frying pan with a tablespoon of olive oil and a dash of salt.
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3.
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Peel and slice the chorizo sausage and add it to the frying pan.
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Cook and stir for 3-4 more minutes.
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Remove from heat while you prepare the tomato sauce (recipe below).
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4.
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Peel and dice the hard-boiled eggs.
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5.
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Add onion, chorizo, rinsed and drained chickpeas, hard-boiled eggs and a cup of warm water to the soup pot with the tomato sauce (below) and cook over medium heat for 5 minutes.
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6.
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Serve and enjoy your chorizo and chickpeas stew!
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For the tomato sauce:
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1.
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Chop the onion and cook over low heat for 10 minutes in a soup pot with a tablespoon of olive oil and a dash of salt.
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2.
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Peel and dice the tomatoes and add them to the saucepan with the sugar to cut the acidity (add your favorite spices as basil or oregano).
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Cook the vegetables over low heat for 12 to 15 minutes.
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3.
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Use an immersion or stand blender to puree the mixture into a sauce.
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Keep at a simmer until ready to serve.
