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.