Ingredients:
2 1/2 cups chickpeas, canned ( reserve liquid)
3 garlic cloves
1 teaspoon salt
2 chorizo sausages
1/4 cup olive oil
1 large onions, chopped
1 green bell peppers, peeled, seeded, cored and chopped
1/2 cup tomato sauce
2 cups rice, Valencia short grain
1/2 white wine, dry
4 saffron strands
Directions:
Drain the chick peas, reserving the liquid.
Measure out the liquid, adding water to bring the amount to three cups.
Mash garlic, salt and pepper into a paste.
Remove casing from Chorizos and slice meat into 1/2 inch rounds.
Toast the saffromn strands in a small dry skillet over medium heat for about 30 seconds.
Heat the oil over medium heat in a paellera or other wide shallow pan.
Add onion and green pepper and saute for about three minutes until onion is translucent.
Stir in the garlic paste and the sausage and cook for two more minutes.
Stir in the tomato sauce and cook another two to three minutes.
Add the rice, the three cups of liquid, the wine and the saffron and stir lightly.
Add the chick peas and bring to a boil.
Reduce heat, cover and simmer for about thirty minutes, until the rice is tender and has absorbed most of the liquid.
Fluff with a fork and serve.
Servings: 6-8
Time preparation: 15 min.
Time total: 45 min.