Soak chickpeas in water with a pinch of baking soda overnight, about 10-12 hours. Drain and rinse well.
In a large heavy pot, pour 6 cups of hot water over chickpeas. Bring to a boil then lower heat to medium-low, cover, and simmer until just tender, about 30 minutes. Drain and reserve 2-3 cups of the cooking water.
Using a mortar and pestle or garlic press, mash the garlic cloves with salt and pepper to form a smooth paste. Set aside. To make the sofrito, heat the oil in a large skillet over medium heat.
Add the onions and peppers and sauté about 5 minutes until soft. Add the mashed garlic and sauté an additional 2 minutes. Add the chorizo and cubed ham and sauté until lightly browned, 2-3 minutes.
Add the tomato sauce, wine and bay leaf to the sofrito and simmer an additional 5 minutes.
Return chickpeas to the large pot with 2 cups of the reserved cooking water, add more if needed. Add the potatoes and sofrito mixture to the chickpeas. Bring to a simmer and cook, covered, until the potatoes are tender, about 20-25 minutes. Once the vegetables are cooked through, the desired consistency is a matter of taste. It can be served immediately as soup or allowed to cook a little longer, uncovered, for a thicker stew, about 15 minutes. Serve on its own with bread or over rice.
1 pound dried chickpeas
1/4 cup extra virgin olive oil
1 large yellow onion, diced
1 large green bell pepper, diced
3 garlic cloves, peeled
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 Spanish-style chorizos (about 1/2 pound) with the skin removed and cut into 1/4-inch rounds
1/4 pound smoked ham, cubed
3/4 cup tomato sauce
1/4 cup dry white wine
1 teaspoon smoked Spanish paprika (labeled pimentón)
1 bay leaf
1 pound of russet potatoes, peeled and quartered
Optional add-ins to be added with potatoes: malanga, carrots, shredded cabbage