2 (16 oz.) cans Goya chick peas
2 tbsp. Goya extra virgin olive oil
4 Goya chorizos in 1/4 inch slices
3 cloves garlic, minced
2 med. onions, finely chopped
1 tbsp. fresh coriander, minced
1 tsp. cumin
1 bay leaf
1/2 tsp. black pepper
2 tbsp. Goya sofrito
8 oz. can Goya tomato sauce
2 c. water
1 Goya chicken cubito en polvo
2 tbsp. white wine
1 tsp. salt
1 lb. calabaza (West Indian pumpkin), peeled, cubed, and cooked
2 dry red peppers (optional)
1 packet Sazon Goya

In large heavy pot, saute chorizo slices in olive oil. Add garlic, onions, green peppers, and cook until lightly browned. Add coriander, cumin, bay leaf, black pepper, sofrito, tomato sauce, and Sazon. Cook 5 minutes. Add chick peas, water, wine, cubito, and salt; mix well. Bring mixture to a boil, cover, and simmer about 45 minutes. Mix in cooked pumpkin. Simmer a few minutes more. Serves 4 to 6.