Chickpeas and chorizo stew

One of my favorite legume dishes...  and a great complimentary tapa at the restaurant.

You'll need chickpeas (that you'll have soaked overnight and boiled with a few bay leaves, garlic cloves and a dry chilli), the reserved cooking liquid and aromatics from the chickpeas ( or chicken stock...),  the Holy Trinity of onion, carrot and celery, garlic, a few tomatoes and a good Spanish chorizo.

Chop all the aromatics and the chorizo; because this is a truly rustic dish, do not go crazy fancy when you chop but aim for a chunkier cut.

Saute everything until it looks like this:

Season with S&P and add the chickpeas, the grated tomatoes

 and enough reserved cooking liquid to top off the garbanzos and let simmer until ready.

Done!

Easy, no?  Got to admit I am no expert in Spanish wines, but I am quite sure that a younger Tempranillo would cut it more than "OK" with this....   Buen Provecho!