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Chickpeas and Chorizo

Rated as 4.4 out of 5 Stars
2

"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."
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Ingredients

9 h 20 m servings 411
Original recipe yields 6 servings

Directions

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

Nutrition Facts


Per Serving: 411 calories; 21.1 36.5 19.1 37 793 Full nutrition

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Reviews

Read all reviews 14
  1. 15 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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...

Most helpful critical review

The chickpeas were not as soft but couldn’t cook anymore because the potatoes were too soft. But the flavor is good!

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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...

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...

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 p...

made it extra simple.... on a skillet with canned garbanzo beans and added fresh minced garlic to it...bomb

This. Was. Amazing. It looked as good as the photo, and tasted even better. I more than doubled it, to match the chorizo I had, and I am looking forward to the leftovers. This will definitely b...

The chickpeas were not as soft but couldn’t cook anymore because the potatoes were too soft. But the flavor is good!

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 chor...

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

We make our retried Beans with chorizo, so when I saw this recipe and had some surplus garbanzos after cooking a pound, I had to try this.