|Dried chickpeas||1 Pound, sorted (1 Package)|
|Cold water||8 Cup (128 tbs)|
|Bacon slab||1⁄8 Pound, cut in small dice|
|Chorizos/Other garlic-flavor smoked sausage sliced 1/4-inch thick||1⁄2 Pound|
|Spanish onion||1 Large, chopped|
|Garlic||1 Clove (5 gm), crushed|
|Thyme leaf||1⁄4 Teaspoon, crumbled|
|Minced mint/1 teaspoon dried mint flakes||1 Tablespoon|
|Parsley||2 Tablespoon, minced|
|Dry white wine/1/2 cup each wine and water||1 Cup (16 tbs)|
|Ground pepper||1⁄4 Teaspoon|
1. Place the chick-peas in a large, heavy kettle, add water and bring to a boil over moderate heat. Cover, turn off heat; cool 1 hour. Bring to boiling; reduce the heat; cover kettle; simmer for 1 hour, 15 minutes, or until firm-tender.
2. While the chick-peas cook, fry bacon in a large, heavy skillet until crisp; and drain on paper toweling. Brown sausage in same skillet; pour all but 2 tablespoons drippings from skillet; add onion and garlic; saute until lightly browned.
3. When the chick-peas are firm-tender, add bacon, sausage, onion and garlic, bay leaves, thyme, mint, parsley, wine, salt and pepper. Bring to a simmer, cover and cook, stirring occasionally, until the chick peas are tender, about 1 1/2 hours. Taste for salt. Ladle into soup plates.