Garbanzos with Chorizo

Monica Pileggi

October 2003

3 chorizos links

2 T. Olive oil

1 large onion, chopped

4 cloves of garlic, chopped

2 tomatoes, chopped

1/2 cup of tomato sauce (or a little more)

Dash of pepper flakes

3 cans Garbanzo beans

liquid from one can of beans

Fresh parsley

Salt and Pepper to taste

In a pan, cook the chorizos until done.  Drain very well and cut into slices.  Set aside (I place them on paper towels to get rid of the excess oil).

In a large pot, add the olive oil and saute the onions and garlic.  Add the tomatoes and cook for 1-2 minutes.  Add the garbanzos, liquid, and tomato sauce.  Stir and cook on low heat for five minutes.  Add the chorizo and parsley.  Cook, on low heat, for another 15 minutes.

Serves approx 8-12

*I used leftover pasta sauce, which had been spiced up with red pepper flakes.

You can also serve this dish on top of rice.