Garbanzos con Chorizo
Chickpeas simmered with chorizo, smoked paprika, tomato and garlic until the sauce turns red and sticky, in 55 minutes.
Photograph credit: Guiso de garbanzos con chorizo by Horacio Cambeiro · CC BY-SA 3.0 · Wikimedia Commons · this resized copy is shared under the same licence
Making Garbanzos con Chorizo Ahead
Keeps for 4 days in the fridge. Freeze for 3 months.
Making Garbanzos con Chorizo
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Fry the chorizo in a wide pan for 5 minutes over medium heat. Lift out half, leaving the oil.
-
Soften the onion, pepper and garlic in the oil for 8 minutes.
-
Take the pan off the heat, stir in the paprika, then add the tomatoes and stock.
-
Add the chickpeas and bring to a simmer. Cook uncovered for 30 minutes, mashing a few chickpeas, until thick.
-
Return the chorizo, stir in the vinegar and parsley and serve.
Something wrong or unclear in this recipe? Report a problem with this recipe.
A Few Pointers
- Use soft cooking chorizo.
- Add the paprika off the heat.
- Mash a few chickpeas to thicken the sauce.
Some Background
A table for four on a cold weeknight, and a pan of something red and warming that tastes of paprika. Garbanzos con chorizo is a Spanish stew of chickpeas and cured sausage, found in tapas bars from Madrid to Seville, and it takes only a tin of chickpeas and a good chorizo.
Use a cooking chorizo, the soft kind that releases its orange oil. Slice it and fry it gently for 5 minutes until the fat runs and the edges brown. Lift out half, and use the oil to soften an onion, garlic and a pepper. Take the pan off the heat before the smoked paprika goes in, so it does not burn and turn bitter, then add tomatoes and stock.
Tip in the drained chickpeas and simmer for 30 minutes, uncovered, until the sauce has reduced to a thick glaze. Mash a few chickpeas against the side to thicken it. Return the chorizo, add a splash of sherry vinegar and parsley, and taste for salt. Serve in a shallow dish with bread, or on top of toast as a pintxo.
What to Put Next to It
Crusty bread · Red wine · Green salad
Sides from the same cuisine on this site: Espinacas a la Catalana, Judias Verdes con Jamon.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
What's in a Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Spanish cooking and dinner ideas from Weekly Delight.
Chorizo and Potato Stew
Spanish chorizo, potatoes, peppers and tomato simmered with smoked paprika into a thick, brick-red stew, finished…
Fideuà
Fine short noodles toasted and cooked in a saffron seafood stock with prawns and squid, served with garlic mayonnaise.
Mussels with Chorizo
Mussels steamed open in a pan with fried chorizo, garlic, tomato and white wine, finished with parsley.
Lentejas
A Spanish lentil stew of brown lentils, onion, carrot, pepper and paprika, finished with a splash of vinegar.
One Pot Paella
Chicken, chorizo, prawns and paella rice cooked together in a wide pan with saffron and smoked paprika, finished…
Seafood Paella
Bomba rice cooked in a wide pan with saffron, prawns, mussels and squid until the base crisps into a golden crust.