Ingredients
1
slice pumpkin (or squash)
2
cloves garlic (chopped)
1
large spicy chorizo (pre-cooked & cut in small cubes)
Directions
1.
Soak Garbanzos overnight in water.
2.
Fill a sauce pan halfway with water, add garbanzos, carrots, potato, bouillon cube and bring to a boil.
3.
In a separate pot, have water boiling, any time the water level of the garbanzos goes down, add a little water.
4.
In the mean time, in a large sauce pan, heat oil and add onion, garlic and pre-cooked chorizo.
5.
Cook for about 5-8 minutes.
6.
While this is cooking, check on the garbanzos, once they are soft, microwave the peas for 30 seconds and then add to the garbanzo mixture. Cook for a couple of minutes.
7.
Add the garbanzo mix to the chorizo mix.
8.
Cook for about 10 minutes.
9.
Serve with white rice.
10.
You can skip the chorizo to make this vegetarian, but I'd suggest adding some cayenne for heat.
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