Garbanzos Y Chorizo Recipes

Steps:

• In a large saute pan, heat olive oil and saute onion until golden.
• Add sliced chorizo and cook, stirring frequently to release the flavors, for approximately 1 minute.
• Add the beans and cook another 5 minutes.
• Season with salt and pepper.

Steps:

• Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
• Stir in chorizo and continue cooking until heated through.
• Tip the mixture into a bowl and stir in the chickpeas and peppers.
• Splash with sherry vinegar and season with salt and pepper.
• Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
• Cooks note:.
• I also added a splash of EVOO.

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Steps:

• 1. In a hot skillet fry bacon pieces but not until crisp. Fry until cooked but still soft do not let it get crispy. Remove from pan into a seperate dish.
• 2. Next in the hot bacon drippings add the onion, peppers, garlic, cilantro, ham, and Spanish chorizo or pepperoni. Saute all until the onions and peppers are limp.
• 3. Next deglaze with the wine stirring well add the chickpeas,the bacon and continue to saute for about another minute.
• 4. Now add the tomato sauce, ketchup, worcestershire sauce, vinegar, and the seasonings; oregano, cumin, salt, pepper, and garlic powder. Stir well continue sauteing over medium low heat until your sauce is somewhat thick. Chickpeas should have a thick sauce and not be soupy or watery. This recipe does not take any water. Continue to stir and cook over a low flame for about 30 minutes. Taste for seasoning salt, then serve over white rice or alone with crusty Cuban or French bread. Pass the table wine Enjoy