by kirra » Wed Oct 19, 2011 11:47 pm
Chorizos & Garbanzos
This recipe makes a great side but is hearty enough for an entree. It always tastes better the next day. Use Basque chorizo which is firm and avoid the mushy Mexican Chorizos, save them for eggs and chorizo.
Ingredients:
1 pound chorizos, sliced about 1/4 of an inch thick
1 clove garlic, thinly sliced
1 small green pepper, diced
1 small onion, diced
3 15.5-ounce cans garbanzos with liquid
1 14.5-ounce can stewed tomatoes
Salt and pepper to taste
Preparation:
Brown chorizo slices in skillet or Dutch oven. Remove chorizo, reserving drippings in skillet. Add garlic, pepper and onion to skillet and cook until translucent. Add chorizo back into pan, then add garbanzos, tomatoes, salt and pepper. Simmer about 30 minutes.
[b][size=150]Chorizos & Garbanzos[/size][/b]
This recipe makes a great side but is hearty enough for an entree. It always tastes better the next day. Use Basque chorizo which is firm and avoid the mushy Mexican Chorizos, save them for eggs and chorizo.
[b]Ingredients:[/b]
1 pound chorizos, sliced about 1/4 of an inch thick
1 clove garlic, thinly sliced
1 small green pepper, diced
1 small onion, diced
3 15.5-ounce cans garbanzos with liquid
1 14.5-ounce can stewed tomatoes
Salt and pepper to taste
[b]
Preparation:[/b]
Brown chorizo slices in skillet or Dutch oven. Remove chorizo, reserving drippings in skillet. Add garlic, pepper and onion to skillet and cook until translucent. Add chorizo back into pan, then add garbanzos, tomatoes, salt and pepper. Simmer about 30 minutes.