Chickpeas and Chorizo

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(21)
19 Reviews
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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.

Submitted by Pete Zaria
Updated on November 28, 2022
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Prep Time:
20 mins
Cook Time:
40 mins
Additional Time:
8 hrs 20 mins
Total Time:
9 hrs 20 mins
Servings:
6
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Ingredients

Original recipe (1X) yields 6 servings

  • ½ 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

  • ½ teaspoon salt, or more to taste

  • ¼ cup dry sherry, or more to taste

Directions

  1. 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.

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

  3. Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.

  4. 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.

  5. 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.

  6. 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.

53 home cooks made it!

Nutrition Facts (per serving)

411 Calories
21g Fat
37g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 411
% Daily Value *
Total Fat 21g 27%
Saturated Fat 7g 33%
Cholesterol 37mg 12%
Sodium 793mg 34%
Total Carbohydrate 37g 13%
Dietary Fiber 9g 31%
Total Sugars 7g
Protein 19g 38%
Vitamin C 49mg 55%
Calcium 66mg 5%
Iron 4mg 21%
Potassium 778mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.