Garbanzos Y Chorizos
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.
- 2 (16 oz.) cans Goya chick peas
- 2 tbsp. extra virgin olive oil
- 1 lb chorizo (the raw kind) out of its casing
- 3 cloves garlic, minced
- 2 med. onions, finely chopped
- 1 pablano pepper, finely chopped
- 1 jalapeno pepper, finely chopped
- 1 tbsp. fresh cilantro, minced
- 1 tsp. cumin
- 1 bay leaf
- 1/2 tsp. black pepper
- 2 tbsp. Goya sofrito
- 8 oz. can Goya tomato sauce
- 2 c. water
- 1 tsp chicken better than bullion
- 2 tbsp. white wine
- 1 tsp. salt
- 2 large loaves of french bread
- This dish comes together quickly, so be sure to have everything prepped and ready to go.
- The best way to get the veggies just the right size is a food processor and a four year old to help!
- Using a heavy bottomed pot over medium heat, brown the chorizo in the olive oil. I call my pot the magic pot. :)
- Add in the garlic, peppers, and onion. Allow to cook for 5 minutes. This is when your kitchen will start to smell heavenly!
- 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.
- 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.
- 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.
- It taste the best straight out of the dish you serve it in!
- Once, I added some chopped kale during the last 30 minutes of cooking and it was delicious.