Considering how many Kleenex tissues I have gone through in the last 4 days I have decided to buy stock in Kleenex, or what is better known as KMB on the NYSE. I may as well make some money off myself. Does that even make sense? To top it off the weather man has started this nasty rumor that we are to expect 6 to 12….yup 12 inches of snow with a side of ice. I just pray that we keep the power. KEEP THE POWER!
In the spirt of trying to stay warm and get something hearty in our bellies I came up with this easy little ditty for you all. Garbanzo beans and smoked chorizo are a great combo for a cold winter day.
First gather all your ingredients together. This way your not running in your kitchen lost and starting fires.
You will need 1/2 a diced pepper, 1 diced medium onion, 2 cloves minced garlic, 1/4 cup of chopped cilantro, 3 roma tomatoes peeled, seeded and diced, 1 Tbs of capers and 2 Tbs of white vinegar.
If you are feeling lazy about peeling and seeding tomatoes you can also use 1 can of diced tomatoes. It’s all good.
You also need 3 smoked chorizo links and 2 15oz cans of garbanzo beans.
Slice your chorizo into 1 inch slices. Feel free to sneak a piece and eat it. No one will know.
Heat a deep 12 inch skillet with 1 Tbs of olive oil, over medium-high heat. When the oil is hot add the chorizo to the pan and let it brown on both sides.
You may have to brown the chorizo in batches because you don’t want to crowd the pan.
Once the chorizo is brown and has released all of it’s delicious juices, use a slotted spoon to transfer the chorizo to a plate.
Add onions, peppers and garlic to the pan. Saute the onions, pepper and garlic until soft, about 5 to 7 minutes.
Add the cilantro and capers to the onion mixture.
Mix everything together until well combined and saute an additional 2 to 3 minutes.
Drain and rinse 2 cans of garbanzo beans, add to skillet and stir.
We are almost there folks…not much longer.
Add 1 cup of tomato sauce and about 1/2 a cup of chicken stock to the garbanzo beans.
At this point add your tomatoes. If you are using canned diced tomatoes, add 1/2 a cup.
Mix every thing together until well combined. Raise the heat and bring to a boil. Once it has boiled lower the heat to a simmer. Cover and let simmer for 10 to 15 minutes.
Stir in the chorizo and let simmer another 10 minute
Now it’s all up to you. I served my garbanzos and chorizo over white rice with an avocado wedge on the side. It was awesome! But you can eat them straight up if you want or you could get creative and add more chicken stock for a soup. Mmmmm….it’s all up to you.
This a hearty treat with a little kick to go with it. Let it sit overnight in your fridge and it gets even better.
Garbanzo Beans and Chorizo (serves 4)
- 1 tbs olive oil
- 3 smoked chorizo links
- 1/2 a diced pepper
- 1 diced medium onion
- 2 cloves minced garlic
- 1/4 cup of chopped cilantro
- 1 Tbs of capers
- 2 Tbs of white vinegar
- 2 15oz cans of garbanzo beans
- 1 cup tomato sauce
- 1/2 cup of chicken stock
- 3 roma tomatoes peeled, seeded and diced (or 1/2 cup of canned diced tomatoes)
Slice your chorizo into 1 inch slices.
Heat a deep 12 inch skillet with 1 Tbs of olive oil, over medium-high heat. When the oil is hot add the chorizo to the pan and let them brown on both sides. You may have to brown the chorizo in batches because you don’t want to crowd the pan.
Once the chorizo is brown and has released all of it’s juices, use a slotted spoon to transfer the chorizo to a plate; set aside.
Add onions, peppers and garlic to the pan. Add white vinegar and scarp all the brown bits on the bottom of the skillet. Saute onion mix until soft, about 5 to 7 minutes. Add the cilantro and capers to the onion mixture. Mix everything together until well combined and saute an additional 2 to 3 minutes.
Drain and rinse 2 cans of garbanzo beans, add to skillet and stir. Add 1 cup of tomato sauce and about 1/2 a cup of chicken stock and diced tomatoes to the garbanzo beans. Mix every thing together until well combined. Raise the heat and bring to a boil. Once it has boiled lower the heat to a simmer. Cover and let simmer for 10 to 15 minutes.
Stir in the chorizo and let simmer another 10 minute
Serve warm over white rice and a slice of avocado.
Excelente receta! hoy la prepare y quedo muy rica. sigue compartiendo recetas así de ricas. Muchas Gracias.
Joanne T Ferguson says
G’day! Thank you for your recipe!
Made this today and as happy as can be!
Rand out of Garbanzo beans, so used Cannellini , TRUE!
And used half tomato sauce and half smoked hickory BBQ sauce too!
This IS a GREAT recipe!
So glad it was destined to find me! 🙂
I love garbanzos. so anything with garbanzos I enjoy. I made these. They were delicious! I added some salt and a little of peruvian yellow pepper paste for more spice. Thank you so much for the recipe!!!
vira funes says
My hubby and I looove your site! You are very talented in your cooking and we have enjoyed many of your recipes. My hubby especially loves the Puerto Rican dishes especially since he is Puerto Rican!! I had made this specific recipe for his Father’s day meal and he just looved it! In his words, “babe, this meal was bangin”.”
So that means it was so delicious!! He has requested it again for dinner this week. I have to agree with him that you have many wonderful and delicous recipes! Keep up the good work. And we love the pics you put up with your meals, they are not only a great help but are so beautiful to look at. PS, we love your site so much that we have added it to our Favorites Bar on Yahoo. 🙂 Take care.
Mary Ann says
Finally made this over the weekend…it’s wonderful! Wasn’t able to find the smoked chorizo so substituted another smoked, spicy sausage from Hilshire Farms….
Thanks for another winner!
Checking in to report that I made this for dinner tonight and it’s a winner! I used smoked sausage instead of chorizo because my husband isn’t into spiciness. I’m a big fan of vinegar and capers and their flavors come through nicely. Thank you.
My husband is Puerto Rican and garbanzo are one of this favorite foods. I have this starred to make for him soon.
Neeta Renner says
I love this! The perfect combination of sweet with tomatoes, salty with the olives (I subbed capers for olives because I prefer that) and fresh with the cilantro. Totally delicious! 🙂
I made it and although mines didn’t look as soupy as yours..nonetheless it was delicious… alot of flavor… without adding any seasonings. I ate it alone just like that…. Thanks!
What a stew! Looks really attractive in a cold winter evening. Basically, can I change the beans to ones I can buy locally?
Besides, I just want to share with you another recipe I found to be interesting, “chocolate cupcakes with avocado butter cream frosting”, try it and you will enjoy it!
Ivonne Figueroa says
Dear Meseidy . . .
In Texas and the Southwest it is hard to find this chorizo, Spanish chorizo. What we find is Mexican chorizo, and while delicious, it is a bit different in texture and flavor. Mexican chorizo cannot be sliced and cooked, it breaks apart on its own. However, some grocers that cater to Latinos, such as Fiesta, will carry Spanish chorizo and I’ve even seen sausages labels chorizo in Target, which I was hesitant to try, but I will now. Sunday I will put a link on my homepage for this recipe with the photo. Thanks for another great recipe.
I don’t even KNOW if I like chorizo, but this looks awesome! All the things you saute together have to smell just delicious. Next trip to the grocery store, I’m buying some chorizo and expanding my recipe repertoire.
yum! did I already ask you where to get chorizo in Tulsa??
Stay warm during this winter blizzard!
I get smoked chorizo at Seigis Sausage Factory at 81st n Sheridan.
Bethany @Bridezilla Bakes says
THIS is a meal my husband would LOVE! I love the capers in here — what a great flavor and addition. I love how hearty and heartwarming this is. We’re getting a blizzard here in Chicago starting tomorrow — this looks like the kind of food we’ll need!
Hope you start feeling better!