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These garbanzos guisados are stewed chickpeas simmered with sofrito, tomato sauce, spices, and chorizo. A delicious side dish or main course that pairs perfectly with other hearty Latin meals.

Some of my other favorite Puerto Rican recipes include sopa de salchichon, carne guisada, and pollo guisado.

What Makes These Garbanzos Guisados So Good

• You can put this together in under 30 minutes with just a handful of ingredients.
• Using homemade sofrito gives it amazing flavor but you can easily substitute onions and fresh garlic if you don’t have any.
• I love to add chorizo but feel free to omit it for a vegetarian or vegan option.
• The result is tender buttery chickpeas packed with flavor. 
• Rich source of minerals, vitamins, and fiber.

Ingredient Notes

• Chickpeas – I used canned beans but feel free to use dried chickpeas. If using dried chickpeas you will have to soak them overnight or 8 hours minimum. To soak dried chickpeas, add the chickpeas to a large bowl and cover with plenty of water. The chickpeas will triple in size so make sure to add plenty of water.
• Chorizo – Most people use ham but I prefer chorizo. You may use pepperoni, sausage, or any protein of your choice.
• Vino Seco – An inexpensive cooking wine that can be found in the Hispanic section of your local supermarket. A splash of vinegar or regular white wine is a fine substitute.

How To Make Garbanzos Guisados Step By Step

1. Add the chorizo to the pan and cook until crisp. This should take a couple of minutes.
2. Drain the canned chickpeas and discard the liquid.
3. Stir in the sofrito, tomato sauce, bay leaf, oregano, sazon, adobo, cumin, and dry white wine. Cook for 2-3 minutes.
4. Add the chickpeas, water, and bring to a boil. Once it comes to a boil, cover and reduce the heat to low. Cook for 25-30 minutes. Check for seasoning, add salt and pepper if needed and cook uncovered for 5-10 minutes. To thicken, cook uncovered for 10 minutes extra or mash some of the chickpeas with the back of a spoon.
5. Enjoy on its own or with white fluffy rice.

Top Tips And Flavor Variations

• If you don’t have sazon and adobo seasoning on hand feel free to use chipotle seasoning or Cajun seasoning instead. You can also season them with your favorite spices.
• I used water but feel free to use chicken stock or vegetable stock.
• Don’t have vino seco? Add a splash of vinegar instead.
• Want to make it spicy? Add 1 tsp of cayenne pepper or chili powder. You can also incorporate some diced green chilies.
• Place any leftovers in an air-tight container and refrigerate for up to 3 days or freeze for up to 6 months. To reheat, simply cook on the stovetop for 10-15 minutes.

Can I Make This In The Instant Pot?

Yes, of course. To make in the instant pot, place the dried chickpeas in the instant pot sleeve and cover with 6 cups of water. Secure the lid, seal the valve, and press the “pressure cook” function. Cook for 50 minutes. Once the 50 minutes are up, do a natural release for 10 minutes. After 10 minutes, release the remaining steam.

Remove the cooked chickpeas from the instant pot and set it aside. Press the “saute” function on the instant pot and add the chorizo. Cook the chorizo for 1 minute and then add the remaining ingredients except for the chickpeas. Cook for 2-3 minutes. Add the chickpeas and 4 cups of water. Cover and cook for 20 minutes, stirring frequently. Season with salt and pepper and enjoy.

More Delicious Recipes You’ll Enjoy

• Cuban Red Beans
• Instant Pot Cuban Black Beans
• Instant Pot Refried Beans
• Chipotle Baked Beans

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