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Spanish Chick Pea Soup Recipe
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2 tablespoons olive oil 1 clove garlic -- minced 1 cup onions -- coarsely chopped 1 ham hock -- cooked 1/2 pound chorizo -- OR polish sausage -- diced 2 cans chickpeas -- rinsed and drained 26 ounces chicken broth -- fat removed 1 bay leaf 16 ounces tomato sauce 4 cups water 1 cup carrots -- pared and sliced salt and pepper -- to taste Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but not browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remai ning ingredients and cook, covered, until carrots and chick peas are tender.
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