Garbanzos and Chorizo Sausage

Clearly I need to work on my picture taking skills. Lens got fogged.

• 700 grams of garbanzos (1/3 lb) covered completely (& more) with water
• soak overnight (or all day - max 2 days)
• drain, save the liquid

• 1 chorizo sausage, de-skinning the sausage is my preference
• 1/4 the chorizo and slice (basically, make little triangles slightly bigger than a garbanzo)
• fry chorizo to remove / reduce fat; 5-6 minutes
• drain on paper towels, set aside; and wipe the pan lightly to remove excess oil/fat of the chorizo

• 4-5 cloves of garlic; finely minced; peel them, 1/2 'em lengthwise and remove the "kernel" from each one; really really finely minced please
• in 1 tablespoon of olive oil; low-medium heat - fry the garlic 'til browned; 1-2 minutes
• 1 small onion, fine julienne (1/2ed and sliced thinly)
• add more olive oil and the onion to the garlic
• 1/2 t of thyme (tomillo)
• a bay leaf
• salt
• more salt (don't be afraid)
• fry it all up until the onion is softened and brown (it'll smell great)

• 1/4 c of white wine (any old cheap stuff will do); reduce to nothing and scape up anything sticking to the pan
• add garbanzos
• garbanzo liquid to cover
• bring to a boil and reduce to medium-low (simmer); partially cover with a lid
• skim off any skum that forms (after about 10 minutes)
• continue simmering until garbanzos are done / tender (maybe 45 minutes - they're hard to overcook); stir occasionally; taste occasionally

You can make them in advance and put them on hold at this point - for hours; then follow these steps

• remove lid; and bring to a boil again to reduce the liquid until there's very little
• add back the chorizo; heat it all up
• serve
• delicious (they tell me)