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Method :
Soak the garbanzos in salted water overnight. Drain, rinse under cold
running water and then cover with 1.5 liters of fresh cold water and
bring to the boil. Add the ham bone, cover pan with a tightly fitting
lid, lower heat and simmer gently for 90 minutes.
Chop the onions, shallots, garlic and bacon and cut the sausage into
thin slices. Heat the oil in a frying pan, add the onion, shallot,
garlic and bacon and stir-fry for 3-4 minutes, then add the sausage,
tomato sauce and saffron powder and cook for a further 10 minutes,
stirring frequently.
Transfer the ingredients fro the frying pan into the soup stock and
season to taste with salt and freshly ground black pepper. Bring back to
the boil and simmer for 5 minutes. Discard the ham bone just prior to
serving.
Serves 4-6
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