Chorizo with Chickpeas

Name: Chorizo with Chickpeas
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: Spanish
Ingredients: 1 tbsp Canola Oil; 0.25 cup Cooking Sherry; 4 whole Diced Potatoes; 0.5 lb Dried Garbanzo Beans; 8 whole Garlic; 1 whole Green Bell Pepper; 1 tsp Paprika; 1 whole Red Bell Pepper; 0.5 tsp Salt; 9 oz Spanish Chorizo; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Spanish 🇪🇸 Sugar-Free

Chorizo with Chickpeas brings together smoky sausage, tender garbanzos, and sweet roasted peppers for a rich, comforting bowl. Paprika and a splash of dry sherry add warmth and depth, while potatoes make it hearty enough for a cool evening dinner. Serve it when you want a bold, rustic stew that fills the kitchen with inviting aromas.

Prep20 mins
Cook40 mins
Serves6
DifficultyMedium

1

Put the beans in a large container; add enough cool water to cover them by several inches. Soak the beans for 8 hours to overnight. Drain and rinse before using.
2

Position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3

Slice the bell peppers in half lengthwise. Remove and discard the stems, seeds, and ribs. Place the pepper halves, cut-side down, on the prepared baking sheet.
4

Broil the peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer them to a bowl, seal tightly with plastic wrap, and let them steam until the skins loosen, about 20 minutes. Peel off and discard the skins. Slice the peppers.
5

Heat the oil in a large pot over medium heat. Cook and stir the potatoes in the hot oil until browned, about 10 minutes. Add the chorizo and continue cooking until hot, 3 to 5 minutes. Stir in the sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until the onion softens, about 10 minutes.
6

Stir in the beans, then pour in the sherry and bring to a boil. Reduce the heat to medium-low, cover the pot, and simmer until the beans are tender, 10 to 15 minutes.