Garbanzos Y Chorizos

Garbanzos Y Chorizos

Aloha! 

I am so happy to share this recipe here on A Room for Two with a View. I am Sarah and currently my family and I are stationed in Hawaii (thanks United States Coast Guard).

Not long after my husband and I had kids, we realized we would need to start our own family traditions for the holidays. We were doing pretty good at it, too. Then we got orders to Nassau Bahamas! Why would that change our traditions? Well for starters my kids went to school Thanksgiving day. Christmas is celebrated, just not overboard. So I got a great idea that I would host themed Christmas Eve dinners!

One year I choose to do a  Mexican Fiesta. Which is how I discovered this recipe for Garbanzos Y Chorizos. It is full of bold flavors in a rich sauce that you mop up with crusty french bread. What could be better?

I sure hope y’all enjoy this as much as I do.

SM-Recipe-1-Post

 

SM-Recipe-1-1-Post

 

Garbanzos Y Chorizos
Serves 6
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Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Prep Time
20 min
Cook Time
2 hr
Total Time
2 hr 20 min
Ingredients
  1. 2 (16 oz.) cans Goya chick peas
  2. 2 tbsp. extra virgin olive oil
  3. 1 lb chorizo (the raw kind) out of its casing
  4. 3 cloves garlic, minced
  5. 2 med. onions, finely chopped
  6. 1 pablano pepper, finely chopped
  7. 1 jalapeno pepper, finely chopped
  8. 1 tbsp. fresh cilantro, minced
  9. 1 tsp. cumin
  10. 1 bay leaf
  11. 1/2 tsp. black pepper
  12. 2 tbsp. Goya sofrito
  13. 8 oz. can Goya tomato sauce
  14. 2 c. water
  15. 1 tsp chicken better than bullion
  16. 2 tbsp. white wine
  17. 1 tsp. salt
  18. 2 large loaves of french bread
Instructions
  1. This dish comes together quickly, so be sure to have everything prepped and ready to go.
  2. The best way to get the veggies just the right size is a food processor and a four year old to help!
  3. Using a heavy bottomed pot over medium heat, brown the chorizo in the olive oil. I call my pot the magic pot. :)
  4. Add in the garlic, peppers, and onion. Allow to cook for 5 minutes. This is when your kitchen will start to smell heavenly!
  5. Next goes the Cilantro, cumin, bay leaf, black pepper, wine, sofrito, and tomato sauce. Wake up all these spices by giving them 5 minutes to themselves before adding more to the pot.
  6. Now you can add in the chick peas, water, bullion, and salt. Cover and simmer on low for 1 hour. Stirring occasionally. I like my garbanzos to be in a nice thick sauce. So at this point I take off the lid and cook for one more hour.
  7. Heat up your bread in the oven at 350 till crispy. I couldn't resist and pinched off a piece before I put it in the oven. Then was so embarrassed I did that because it would be documented! haha good thing there is two sides of bread.
  8. It taste the best straight out of the dish you serve it in!
Notes
  1. Once, I added some chopped kale during the last 30 minutes of cooking and it was delicious.
Adapted from from Cooks.com
Adapted from from Cooks.com
A Room for Two with a View http://aroomfortwowithaview.com/

 

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Comments

2 Responses to “Garbanzos Y Chorizos”

  1. Erika Scott
    April 19, 2013 at 8:33 pm

    Sounds delish Sarah! Miss ya- love Erika-

    • Sarah
      April 23, 2013 at 2:12 pm

      Thanks Erika! I hope lots of people will give it a try! Miss ya too!!xo

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