Chorizo & Chick Pea Stew

1 pound fresh chorizo, casing removed
4 cups chicken stock
1 cup long grain rice

3 cups water

2 cans garbanzo beans (chick peas) drained

1 teaspoon cumin

1 tablespoon onion powder (or 1/2 onion, finely diced)

salt & pepper to taste

In a stock pot brown chorizo over medium heat, breaking apart sausage with a spoon. Once chorizo is browned, add all ingredients except for the garbanzo beans. Bring to a boil then simmer until rice is soft, approximately 30 minutes. Add garbanzo beans and simmer for 20 minutes.

Refrigerate for 24 hours. Reheat & serve.

Serves 8

Note: If you don't have 24 hours to refrigerate, after adding beans, simmer for 1 hour then serve. I've found that this dish tastes better the second day, after the beans have had time to soak up the flavors from the chorizo.