Rice with Chick Peas

Directions

1. Put the Chick-peas in a large pot, covered them with water, and soak them for 8 to 10 hours. Drain them.
2. Add the onion and the green pepper and sauté for about 3 minutes more l the onion is translucent.
3.  Add the garlic and cook 2 minutes more.
4.  Measure 6 cups of fresh water into the pot and bring it to a boil. Add the Chick-peas, cover, lower the heat and simmer for about 45 minutes until they are tender but not mushy. Drain the Chick-peas reserving 3 cups of the cooking water.
5.  Mash the garlic, salt, and pepper into a paste. (A mortar and pestle works best but you may mince the garlic finely with a knife or put it through a garlic press and mash the seasoning in with a fork.)
6.  Skin the chorizos and slice them into ½ inch rounds. ( If using ham , cut into 1- inch cubes.)
7.  Heat the oil over medium heat in a paellera or other wide, shallow pan, and lightly Sautee the meat.
8.  Add the onion and green pepper to the pan and sauté them until the onion is translucent, about 3 minutes.
9.  Stir in the garlic paste and cook for 2 minutes more. Stir in the tomato sauce and cook for a few minutes longer