BRAISED CHICK PEAS WITH CHORIZOS

BRAISED CHICK PEAS WITH CHORIZOS

COOKING THE CHICKPEAS.
1lb. dried chickpeas.
6 cups water.
Place the chickpeas in a deep pot and cover it with plenty water. Let it soak overnight.
Next day drain the water and cover the chickpeas with about 6 cups of fresh water. Star cooking at high flame until start boiling. Reduce the flame and let it cook simmering for about. 1 - 1½ hours, until the chickpeas are soft. Let it cool off in the liquid.

MAKING THE CHORIZOS WITHOUT SKIN.
INGREDIENTS:
3 lb. ground pork.
1 tsp. garlic powder or 3 tsp. fresh chopped garlic.
3 tbsp. paprika powder.
1 tsp. red pepper flakes or ½ tsp. cayenne pepper.
2 tsp. fresh chopped oregano.
1 tsp. cumin powder.
4 tsp. salt

DIRECTIONS:
In a bowl mix all ingredients well, and shape the chorizos with your hand. Use what you need and the rest may be freeze for future use.

INGREDIENTS FOR BRAISING THE PEAS WITH CHORIZOS
3½ cups cooked chickpeas.
8 chorizos
2 tbsp. vegetable oil.
½ onion. diced.
3 garlic cloves minced.
½ red bell pepper, diced.
½ green bell pepper, diced.
½ cup diced celery.
¾ cup diced carrots.
1 tomato chopped.
¾ cup butternut squash, diced.
1 sweet potato diced.
1 big tomato chopped.
½ cup tomato sauce.
½ cup of the cooked chickpeas liquid.
1 bay leaf.
1tsp. fresh thyme leaves chopped.
1 tsp. fresh oregano chopped.
1 tbsp. fresh basil leaves chopped.

DIRECTIONS
Brown the chorizos in a frying pan.
In a large pot, heat up the oil and cook the garlic and onions until transparent.
Add the peppers, celery and carrots and cook for 2 minutes.
Stir in the rest of the vegetables, spices, chickpeas and liquid.
Once the liquid is boiling, add the chorizos. Lower the flame and let it cook for about 30 minutes.