You can make this two ways. The first is to toss everything into the pot, bring it to a simmer, partially cover it, and give it a stir until you want to eat it. Do this anywhere from ninety-minutes to three hours.You’re waiting for the vegetables to cook through; once they’re done, it’s a matter of the soup improving on the stove.

The second method:

Pour olive oil in the soup pot. Add the garlic, onion, leek, celery, and carrot. Sweat the vegetables gently, about ten minutes, until they soften and begin going golden. Add the potatoes, chickpeas, green peas, chorizo, and seasonings. Give everything a few minutes on low heat, stirring gently, before adding the broth and water. Now bring to low simmer and proceed as above.

Serve in those nice soup bowls you always forget you have because you keep them on the highest shelf in the kitchen.

This is the kind of soup that only improves over time, should it last over time: two of us demolished it in two days.