Warm oil in a pot over high heat, add chorizo and sautéefor 3 minutes each side.
Transfer chorizo to a plate. Set aside.
Sauté onion in the same pot, for 2 minutes or until it softens. Add garlic and cook for a few seconds.
Pour in red wine, beef broth, add salt, pepper, and bay leaves over onion. Cover and boil for 20 minutes over high-heat.
While sauce is cooking, wash, peel and chop potatoes into 1-inch thick squares. Wash, peel and chop carrots into 1/2 inch thick slices.
Add veggies and chorizo to the sauce. Cover and cook for 20 more minutes.
Finally, incorporate sweet peas and garbanzo beans. Cover and cook for 20 more minutes or until vegetables are cooked but firm.