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.

Recipe Summary

prep:
20 mins
cook:
40 mins
additional:
8 hrs 20 mins
total:
9 hrs 20 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

411 calories; protein 19.1g 38% DV; carbohydrates 36.5g 12% DV; fat 21.1g 33% DV; cholesterol 37.4mg 13% DV; sodium 793.1mg 32% DV. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/18/2014
We loved this! I have just enough left for my lunch and I expect that will be even better after a night in the fridge. I can't eat green pepper so I used red orange and yellow then I decided it needed some green so I added fresh spinach for the last 5 minutes. Thank you Pete Zaria! Read More
(6)

Most helpful critical review

Rating: 1 stars
01/10/2020
The recipe is probably a very good one so let me suggest these specific things based upon my failure to execute it: Use small potatoes Use Spanish-style chorizo - do not substitute Mexican Do the whole garlic cloves as suggested Use your biggest heaviest cast iron pan for nice even heat over a large area (for those taters) I don't consider myself a super-talented cook so my failure/low rating shouldn't count against a recipe's worth. With the liberties I took (fist-size potatoes Mexican chorizo pre-chopped garlic added with chickpeas) the result was so awful I think I might throw out the pot along with the erstwhile dinner. Read More
21 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/17/2014
We loved this! I have just enough left for my lunch and I expect that will be even better after a night in the fridge. I can't eat green pepper so I used red orange and yellow then I decided it needed some green so I added fresh spinach for the last 5 minutes. Thank you Pete Zaria! Read More
(6)
Rating: 5 stars
10/22/2014
Delicious recipe! I only changed a couple of things due to not having on hand when wanting to use some fresh chorizo. I substituted 1 can of garbanzos for the dried and 1 can of chopped green chilis for the fresh peppers. We loved it and I have no doubt it would have been even better as written. Muchas Gracias! Read More
(3)
Rating: 5 stars
09/02/2015
Made it pretty much according recipe except for using canned garbanzo beans instead of dried. Delicious! If you're short on time you could probably substitute sliced pimientos for the roasted peppers. Read More
(1)
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Rating: 4 stars
08/11/2017
I will definitely be making this again. Quick easy tasty. Accidentally used twice he chorizo because I had thawed that much...won't do that again Read More
Rating: 2 stars
02/17/2017
a bit flavorless.. Read More
Rating: 5 stars
12/20/2018
Very good and easy! So flavorful. I didn't have sherry so used aji-mirin instead. Read More
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Rating: 5 stars
11/16/2017
This turned out really well. I didn t have adobe so I added some paprika cumin and garlic powder with a dash of salt plus the other ingredients and the seasoning was delicious. I also used chorizo and diced tomatoes. Read More
Rating: 5 stars
12/19/2016
I substituted regular potatoes and just used canned chickpeas for this one. Other than that I followed this recipe and it was amazing. I was pretty liberal with the sherry as I used it to keep it all moist. You can always add a bit of water if things start to dry out. It's easy! Read More
Rating: 5 stars
10/17/2019
We made this and thought it was great. We used canned beans and added a can of chicken broth, but thought a bay leaf would have given it a more complete depth of flavor. This is definitely a recipe we'll be making again! Read More
Rating: 1 stars
01/10/2020
The recipe is probably a very good one so let me suggest these specific things based upon my failure to execute it: Use small potatoes Use Spanish-style chorizo - do not substitute Mexican Do the whole garlic cloves as suggested Use your biggest heaviest cast iron pan for nice even heat over a large area (for those taters) I don't consider myself a super-talented cook so my failure/low rating shouldn't count against a recipe's worth. With the liberties I took (fist-size potatoes Mexican chorizo pre-chopped garlic added with chickpeas) the result was so awful I think I might throw out the pot along with the erstwhile dinner. Read More