Garbanzos Guisados (Stewed Chickpeas)
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.
Servings: 4
Calories: 194kcal
Ingredients
- 2 cans chickpeas garbanzo beans
- 1/2 lbs chorizo sliced into bite-sized pieces
- 1/4 cup sofrito
- 8 ounces tomato sauce
- 1 tsp tomato paste
- 1/2 tsp sazon
- 1/2 tsp adobo
- 1/4 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- 1 tsp vino seco or vinegar
- 1/4 cup olives optional
- 4 cups water or chicken stock
- salt and pepper to taste
Instructions
- Drain the canned chickpeas and discard the liquid.
- Add the chorizo to the pot and cook until crisp. This should take a couple of minutes.
- Stir in the sofrito, tomato sauce, bay leaf, oregano, sazon, adobo, cumin, and dry white wine. Cook for 2-3 minutes.
- 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. Enjoy!
Notes
- 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.
Nutrition
Calories: 194kcal | Carbohydrates: 4g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 1283mg | Potassium: 219mg | Fiber: 1g | Sugar: 3g | Vitamin A: 517IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 2mg