Chickpea chorizo is a popular Spanish dish served as tapas — and sometimes as a full stew. This recipe includes potatoes to make the dish heartier. Serve with a citrus and fennel salad and some crusty bread for a complete meal. I like to leave the garlic cloves whole and spread them on bread during the meal. If you don't care to do this, reduce the amount of garlic and chop before adding with the sherry.
Ingredients
- dry garbanzo beans: 0.5 pound
- red bell pepper: 1 piece
- green bell pepper: 1 piece
- canola oil: 1 Tbsp
- red potatoes: 4 piece (cut into 1/2 inch cubes)
- ounces Spanish-style chorizo: 9 piece (cut into 1/2 inch cubes)
- yellow onion: 1 piece (cut into large chunks)
- garlic: 8 clove (to taste)
- paprika: 1 tsp
- salt: 0.5 tsp (to taste)
- dry sherry: 0.25 cup (to taste)
Metric Conversion
Stages of cooking
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Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
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Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
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Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
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Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.
