Rice with Garbanzos and Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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off the back of the chick pea bag Ingredients:
3 links of chorizo or italian sausage, 1/2 of one diced; balance quartered |
2 tbsp olive oil |
4 oz (or half a cup) uncooked chick peas |
1 green pepper, chopped |
1 medium onion, chopped |
2 cloves of garlic, minced |
2 cubes chicken stock cubes |
1/2 cup canned tomato sauce |
Directions:
1. Prior to starting soak the beans. You can do this by leaving them in 3 to 4 cups or cold water over night or boiling in 3 to 4 cups of water for two minutes and then letting stand for one hour.
2. Drain the soaked peas. Gently cook in 4 cups of water until tender. Add more hot water if necessary. Drain reserving 1 cup of water.
3. Heat oil in a large saucepan over medium heat. Add garlic, onion, pepper and chorizo/sausage. Cook until tender, about 8 minutes.
4. Add remaining ingredients, reserved peas and liquid. Reduce heat. Cover and simmer for 25 minutes.
5. Serve over rice.
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