Ingredients:

-650 grams of Chickpeas

-1 Onion

-1 Green Pepper

-1 Carrot

-250 gr of Pumpkin

-1 Tomato

-4 Garlic Cloves

-400 gr Spicy Smoked Chorizo

-1/4 Cabbage

-5 Fresh Sage Leaves

-1 Teaspoon of Hot Paprika

-1 Handful of Coarse Salt

-1/2 Teaspoon of Cumin in Grain

-1 Teaspoon of Dijon Mustard

Preparation:

Put the chickpeas in water for at least 12 hours to soften them.

Peel the carrot well. Clean the pepper, tomato and onion and leave them in a single piece. Cut the cabbage well so that it is in strips. Chop the chorizo so that the pieces are about 4 cm long. Collect the Salvia leaves and wash them well.

Best of all and easiest ... put everything in a good saucepan and add the rest of the ingredients. Cover all the ingredients with warm water and add a drizzle of virgin olive oil if you feel like it.

Put on high heat until it starts to boil. Lower the heat when it boils to medium low heat and leave for at least an hour / hour and a half.

Scoop out the whole vegetables (Onion, Tomato, Pepper, Pumpkin, Carrot) and grind well. Add back to the saucepan and leave for another half hour.

Serve a good plate with a piece of fresh bread to dip the sauce.

A "postpartum" nap is highly recommended to finish enjoying yourself.