• 1 1/2 pounds chorizo; cut into 1/2" chunks
• 3 tablespoons olive oil
• 10 cloves garlic; chopped
• 3 medium onions; chopped
• 4 small fresh hot chiles; chopped
• 3 large tomatoes; chopped
• 2 stalks celery; chopped
• 2 tablespoon mixed herbs such as savory, thyme, rosemary, and oregano 
• 1 tablespoon sugar
• salt to taste
• dried hot chiles; to taste
• 4 cups cooked chick-peas
• 2 tablespoons minced cilantro; for garnish

1. In a heavy skillet over medium heat, saute chorizos until well browned on all sides.
2.  Prick them several times to prevent bursting. When done, set aside.
3. Add olive oil to pan and saute garlic and onions until translucent but not browned (2 to 3 minutes).
4. Add remaining ingredients except chick-peas and cilantro and cook over moderate heat, stirring occasionally, until a thick sauce is formed (30 to 45 minutes).
5. Add chorizo with garbanzos to sauce.
6. Simmer for 5 minutes before transferring to a serving plate.
7. Sprinkle with cilantro.

Yield: 6 servings