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Chickpeas and Chorizo
Chickpeas and Chorizo
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
560 minutes
Upgrade your tapas game with this zesty chickpea chorizo stew featuring potatoes, onions, garlic, and roasted peppers.
Ingredients:
  • 0.5 pound dry garbanzo beans
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 tablespoon canola oil
  • 4 red potatoes, cut into 1/2-inch cubes
  • 9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
  • 1 yellow onion, cut into large chunks
  • 8 cloves garlic, or more to taste
  • 1 teaspoon paprika
  • 0.5 teaspoon salt, or more to taste
  • 0.25 cup dry sherry, or more to taste
Instructions:
  • In a large container, add beans and cover with cool water by several inches. Soak beans for 8 hours to overnight, then drain and rinse before using.
  • Position oven rack close to the heat source and preheat the broiler. Cover a baking sheet with aluminum foil.
  • Halve bell peppers lengthwise and remove stems, seeds, and ribs. Place cut-side down on baking sheet.
  • Place peppers under the broiler until charred and blistered, for 5 to 8 minutes. Transfer to a bowl, cover tightly with plastic wrap, and allow to steam for 20 minutes to loosen the skins. Peel off and discard skins before slicing peppers.
  • In a large pot, warm oil over medium heat. Sauté potatoes until golden, for about 10 minutes. Add chorizo and cook until heated through, around 3 to 5 minutes. Mix in peppers, onion, garlic, paprika, and salt. Cook until onion is soft, stirring occasionally, for about 10 minutes.
  • Add the beans and pour in the sherry, then bring to a boil. Lower the heat to medium-low, cover, and simmer until the beans are tender, about 10 to 15 minutes.

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