3 chorizos links
2 T. Olive oil
1 large onion, chopped
4 cloves of garlic, chopped
2 tomatoes, chopped
1/2 cup of tomato sauce (or a little more)
Dash of pepper flakes
3 cans Garbanzo beans
liquid from one can of beans
Salt and Pepper to taste
In a pan, cook the chorizos until done. Drain very well and cut into slices. Set aside (I place them on paper towels to get rid of the excess oil).
In a large pot, add the olive oil and saute the onions and garlic. Add the tomatoes and cook for 1-2 minutes. Add the garbanzos, liquid, and tomato sauce. Stir and cook on low heat for five minutes. Add the chorizo and parsley. Cook, on low heat, for another 15 minutes.
*I used leftover pasta sauce, which had been spiced up with red pepper flakes.
You can also serve this dish on top of rice.