Chickpeas with country sausage

Soak the chickpeas overnight.

On the next day, strain them and sauté the onion in the oil.

Blend the tomatoes and add them to the pot or add the can of finely chopped tomatoes, salt, pepper and water as much as is needed to cover the chickpeas and let them cook until they are done and the sauce thickens.

Meanwhile, cut the sausage into slices and place them in a non-stick frying pan without oil to brown on both sides.

Add the sausages to the pot 10 minutes before you remove from heat.