After reading a post of Dorothy´s, I thought this would be appropriate for those who are aficionados ( enthusiasts or fans ) of garbanzo beans ( chickpeas ), a typical traditional lunch in Madrid and the Las Sierras ( hill country ) ... 12 ounces or 350 grams of chickpeas ( soaked overnight in water and salt to taste ) 250 grams of Italian or Spanish sausage 90 grams of salted diced pork ( tocino ) or ham hock 1 medium onion 2 fl. oz. / 60 ml. olive oil extra virgin 3 garlic cloves chopped 3 ripe tomatoes chopped, seeded and peeled 1 tblsp. chopped fresh herbs of choice ( Provence Mixture ) salt and freshly ground blk pepper to taste 1 tsp sweet paprika ( La Vera Pimentón if possible ) 12 saffron threads ( optional and if possible or a sprinkle pinch of ground powdered ) 1) soak the beans overnight in salted water ( do not use canned or jar beans ) 2) rinse beans in cold water and drain after having spent a night in pot 3) in a heavy bottomed saucepan, sauté the salt pork 4) add the onion and garlic for a few minutes until onion golden and garlic tender 5) then add the beans and the whole sausages 6) add herbs and seasonings with mineral water to cover ( by about 1 1/ 2 inches or 4 cm. ) 7) simmer and cover and cook 45 minutes until all tender the dish has to reamain moist, so " slow cook " ( fuego lento ) 9) remove sausages once tender and keep eye on 10) slice the sausages and return to pot 11) grind the saffron and dissolve in 2 tablespoons of mineral water 12) add to the pot and adjust salt and blk freshly grind pepper and herbs / spices RED WINE: Highly suggested if you can purchase is: a 6 year old Ribera del Duero, behaving and sipping more like a Reserva than its 2006 Crianza with a long finish in its oak aged genre, and is called Torremorón 2006 Crianza by winery of same name. Hot and crusty bread for dipping. A body warmer lunch on a cold nasty grey day. For those in Europe or Africa: If you have trouble finding, where to buy Garbanzos online: www.directodecampo.com ( ecological ) Margcata.