Place the peas in a small bowl and cover with boiling water. Set aside.
Bring the Chorizo sausage and garlic to a boil in the vegetable broth in a medium size sauce pan. Turn down the heat and simmer for about 5 minutes. Add the onion, turnip and carrots and continue to simmer for 8 minutes or until just tender. Remove these vegetables to a bowl with a slotted spoon. Add the potato to the broth and cook for about 6 - 8 minutes or until just tender. Remove potatoes and add to the reserved cooked vegetables.
To make the gravy, add the garbanzo beans, Bragg Liquid Aminos, Liquid Smoke and sherry. Add a little more water if needed. Bring this mixture to a boil and simmer uncovered for about 5 minutes to thicken the gravy. Add all the cooked vegetables to the gravy, gently stir the mixture.
To serve, divide the cooked vegetables into 2 large bowls, drain the peas and garnish the stew.