Product Description
Soak the Garbanzos in water for at least 10 hours (overnight) and then drain rinse.
Place Garbanzos and 2 bay leaves in pot with 6 cups of water, add a touch of salt and simmer for about 1 1/2 hours over low to heat medium heat until tender. Add water if needed.
Cut the chorizos in 1/4″ rings.
To a medium size pan add half of the olive oil and the chorizos, saute for 3 to 4 minutes over medium heat. Add the sofrito and cook for another 3 minutes.
Add the sofrito and chorizo mix to the garbanzo and stir gently as not to break the garbanzos.
Serve individual bowls and drizzle the remaining olive oil over each serving.
