Spanish Chickpea Soup

I have never used but have heard that vegan soy churizo sausage is great. Just add at the end with the peppers.

1/4 tsp. saffron threads
olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cans chickpeas, drained
2 medium potatoes (yellow fleshed ones are great)
3 Tbsp. chopped fresh parsley
1 1/2 c. water
1/4 lb. chorizo sausage (Soy Chorizo sausage)
1/4 c. chopped piquillo pepper (or roasted red bell pepper)
Salt and pepper to taste

Dissolve saffron threads in 1 Tablespoon of warm water in a small bowl for 15 to 20 minutes.

Saute onion and garlic in olive oil until onion is tender. Add the chorizo sausage crumbling as it cooks. Drain off excess grease.

Add chickpeas, potatoes, parsley and water. Simmer until potatoes are tender. Add piquillo peppers. Simmer 5 minutes. Season with salt and pepper and serve.