Chickpeas and Chorizo
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

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.