Chickpea Casserole with Chorizo

The day before, soak the chickpeas in a bowl of cold water, changing the water three times. (Ideally, they should soak for at least 8 hours.) Drain them and cook for 1 hour in a large pot of unsalted boiling water.

Peel and finely slice the onion. Peel, wash, and cut the carrot into rounds. Peel and slice the chorizo into rounds. In a skillet, heat a drizzle of olive oil. Sauté the onion with a pinch of salt, add the carrot, and cook for about 5 minutes, until everything is tender.

Add the slices of chorizo and let cook for 5 more minutes. Pour in the tomato pulp and add the coriander, thyme, chickpeas (cooked and drained), and the spices. Cover and let simmer for 10 minutes over medium heat. Just before finishing, add the rinsed and drained olives, pepper, and chili powder. Mix well.

To finish, serve piping hot. It is possible to use canned chickpeas for a time-saving option. In this case, rinse them before adding them to the dish. I recommend canned goods in glass jars. ENJOY YOUR MEAL!