Garbanzo (Chick Peas) with Chorizo Stew

4 Servings

2 Chorizos

2 Tablespoons Olive Oil

12 oz Dry Garbanzos

Sofrito

Bay Leaves

 

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Product Description

Soak the Garbanzos in water for at least 10 hours (overnight) and then drain rinse.

Place Garbanzos and 2 bay leaves in pot with 6 cups of water, add a touch of salt and simmer for about 1 1/2 hours over low to heat medium heat until tender. Add water if needed.

Cut the chorizos in 1/4″ rings.

To a medium size pan add half of the olive oil and the chorizos, saute for 3 to 4 minutes over medium heat. Add the sofrito and cook for another 3 minutes.

Add the sofrito and chorizo mix to the garbanzo and stir gently  as not to break the garbanzos.

Serve individual bowls and drizzle the remaining olive oil over each serving.