Stewed chickpeas with chorizo

Ingredients

• 2 cups Dried chickpeas
• 1 small Yellow onion quartered
• 3 Cloves
• 1 Bay leaf
• 1 Cinnamon stick
• 1 pinch Dried thyme
• 6 sprigs Parsley
• 3 tbsps Olive oil
• 1 medium Yellow onion chopped
• 3 cloves Garlic minced
• 2 Chorizo Prick with fork
• 1 pinch Salt
• 1 pinch Pepper

Directions

1. Drain soaked chickpeas.
2. Place in saucepan with quartered onion, cloves, cinnamon stick, bay leaf, thyme, parsley and enough water to cover by 2 inches.
3. Simmer, uncovered, over medium heat until the skins just begin to crack and the beans are tender.  This takes about 40 to 45 minutes.
4. Discard the onion, cinnamon stick, bay leaf, parsley and cloves.  Reserve chickpeas with the cooking liquid.
5. In a large frying pan, warm the oil over a medium heat.
6. Add the chopped onion, garlic and whole chorizo.
7. Cook, stirring occasionally and rotating the chorizo sausages, until the onion is soft, about 7 minutes.  Be careful not to have the temperature up too high or you will burn your garlic!
8. Add the chickpeas and cooking liquid and simmer slowly over a medium to low heat until the liquid is almost gone.  This takes about 40 minutes.
9. Season with salt and pepper.
10. Remove the chorizo from the pan and slice on the diagonal into thin slices.  Return to the chickpeas and heat thoroughly for another 3 to 4 minutes until hot.  Serve warm.