1½ cups skinless chickpeas, soaked in cold water overnight
2 carrots, peeled and cut into strips
Salt and pepper to taste
80 g (3 oz) butter
1 large onion, cut into small cubes
4 slices of bacon, finely chopped
2 garlic cloves, crushed
300 g (11 oz) canned tomatoes with their juices
4 or 6 chorizos
2 tbsp parsley, finely chopped
Optional: Grated cheese
Step 1 – Cook the chickpeas together with the carrot in a pot with a generous amount of water over low heat for 1 hour or until tender. Drain and set aside.
Step 2 – Heat the butter in a large pan and sauté the bacon, onion and garlic. Cook until the onion is translucent. Add the tomato and cook for 5 minutes. Add the chickpeas and their juices to the pot. Season with salt and combine.
Step 3 – Cook the chorizo in a separate pan or grill. Cut the chorizo lengthwise, then set aside.
Step 4 – To serve, place the chickpeas in a bowl, sprinkle with chopped parsley and add the chorizo.