Spanish Chick Pea Soup

2 tablespoons olive oil

1 clove garlic -- minced

1 cup onions -- coarsely chopped

1 ham hock -- cooked

1/2 pound chorizo -- OR

polish sausage -- diced 2 cans chickpeas -- rinsed and drained

26 ounces chicken broth -- fat removed

1 bay leaf

16 ounces tomato sauce

4 cups water

1 cup carrots -- pared and sliced

salt and pepper -- to taste

Heat olive oil in a 6-quart pan and saute garlic and onions until tendr but not browned. Add ham and chorizos or sausage and cook about 5 minutes. Add remai ning ingredients and cook, covered, until carrots and chick peas are tender.