Name: Chickpeas and Chorizo
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Dry garbanzo beans - ½ pound; Red bell pepper - 1; Green bell pepper - 1; Canola oil - 1 tablespoon; Red potatoes, cut into 1/2-inch cubes - 4; Spanish-style chorizo, cut into 1/2-inch cubes - 9 ounces; Yellow onion, cut into large chunks - 1; Garlic, or more to taste - 8 cloves; Paprika - 1 teaspoon; Salt, or more to taste - ½ teaspoon; Dry sherry, or more to taste - ¼ cup

Ingredients for - Chickpeas and Chorizo

1. Dry garbanzo beans ½ pound

2. Red bell pepper 1

3. Green bell pepper 1

4. Canola oil 1 tablespoon

5. Red potatoes, cut into 1/2-inch cubes 4

6. Spanish-style chorizo, cut into 1/2-inch cubes 9 ounces

7. Yellow onion, cut into large chunks 1

8. Garlic, or more to taste 8 cloves

9. Paprika 1 teaspoon

10. Salt, or more to taste ½ teaspoon

11. Dry sherry, or more to taste ¼ cup

How to cook deliciously - Chickpeas and Chorizo

1 . Stage

Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.

2 . Stage

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

3 . Stage

Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.

4 . Stage

Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.

5 . Stage

Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.

6 . Stage

Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.