Garbanzada (Chorizo and Chickpea Stew) |
|
 |
Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
|
Serve this on its own or over rice. If you serve it over rice, though, you've got one heck of a filling meal! Ingredients:
4 slices bacon, chopped |
1/2 lb chorizo sausage, sliced |
1 onion, minced |
6 garlic cloves, minced |
2 (16 ounce) cans chickpeas, undrained |
4 cups chicken broth |
1 bay leaf |
adobo seasoning with pepper, to taste |
Directions:
1. In a large saucepan, cook the bacon and chorizo over medium head until well-browned. Drain the excess fat/grease, then add the onion and garlic and cook until the onion is translucent.
2. Add the chickpeas, water, chicken broth, and bay leaf. Bring to a boil, then reduce the heat, cover, and simmer, for about 20 minutes. Remove the bay leaf. Add the adobo seasoning, to taste, and serve (preferrably over rice!).
|
|