Chickpeas and Chorizo

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal.

I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don’t, then reduce garlic but chop and don’t add until after liquid has been added or it may scorch.

Step: 1

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.

Step: 2

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

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Per Serving: 411 calories; protein 19.1g; carbohydrates 36.5g; fat 21.1g; cholesterol 37.4mg; sodium 793.1mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a flavorful water based . It’s similar to braising, but it makes have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s comfort factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.