Habas Con Chorizo
Stewed Chick-peas with Chorizo
[from From Tapas to Meze by Joanne Weir]

2 C (12 oz) dry chick-peas
1 small onion
1/8 tsp ground cloves
1/8 tsp cinnamon
1 bay leaf
Pinch of dried thyme
6 parsley stems
1/4 C extra virgin olive oil
1 medium onion, minced
3 garlic cloves, minced
3 chorizo (about 12 oz), pricked with a fork
Salt and freshly ground pepper

Pick over the chick-peas and discard any stones.  Cover
with water an soak overnight.  The next day drain and 
place in a saucepan with the quartered onion, ground cloves,
 cinnamon, bay leaf, thyme, parsley stems, and enough water 
to coverby 2 inches.  Simmer, uncovered, until the skins
just begin to crack and the beans are tender, aboiut 30-45
minutes.  

In a large skillet, heat the oil and saute the onions,
garlic, and chorizo until the onions are soft, 7 minutes.
Add the chick-peas and their liquid and simmer slowly, 
uncovered, until the liquid is almost gone, 40 minutes.  
Season with salt and pepper.  

Remove the chorizo from the pan and slice on a diagonal
into thin slices.  Return to the chick-peas and heat 
thoroughly. 

Serves 6

[Note: Reb used Mexican Chorizo and took it out of the 
casings.  I think the recipe calls for the much-harder
Spanish chorizo, which is quite a bit more difficult 
to find in these here parts.]