Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
- 1/2 large yellow onion
- 1.5 lb Spanish chorizo sausage
- 2 red peppers
- 4 Tbsp olive oil
- 24-32 oz beef broth
- 5 cans (15 oz each) garbanzos
- 2 medium potatoes (optional)
- 1 bay leaf
- 1 Tbsp smoked Spanish paprika
- salt to taste
This garbanzo recipe makes 4 servings.
Peel and finely chop the onion. Cut the chorizo sausage lengthwise. Rinse and dry peppers.
Heat olive oil in a large heavy-bottom frying pan. When hot, sauté the onions. When onions are translucent, add the peppers and chorizo and brown on all sides.
Heat 24 oz of beef stock in a large stock pot. Open cans of garbanzos and drain. Once drained, add garbanzos, bay leaf and paprika to pot. Add onions, chorizo and peppers and stir. Simmer on low. To thicken, peel and cut potatoes into fourths and add to pot. Add salt to taste. Pour in more stock if needed.
Simmer until peppers and potatoes are soft and liquid is slightly reduced. Remove bay leaf and serve in bowls with rustic bread.