How To make Spanish Chick Pea Soup

2 tablespoons olive oil
1 clove garlic

minced
1 cup onions :

coarsely chopped
1 ham hock

cooked
1/2 pound chorizo :

OR
polish sausage

diced 2 cans chickpeas :

rinsed and drained
26 ounces chicken broth

fat removed
1 bay leaf
16 ounces tomato sauce
4 cups water
1 cup carrots :

pared and sliced
salt and pepper -- to taste
Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but not browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remai ning ingredients and cook, covered, until carrots and chick peas are tender.