Ingredients
6
6 servings
- •0.5 pound dry garbanzo beans
- •1 red bell pepper
- •1 green bell pepper
- •1 tablespoon canola oil
- •4 red potatoes, cut into 1/2-inch cubes
- •9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
- •1 yellow onion, cut into large chunks
- •8 cloves garlic, or more to taste
- •1 teaspoon paprika
- •0.5 teaspoon salt, or more to taste
- •0.25 cup dry sherry, or more to taste
Instructions
- Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
- Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
- Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
- Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 411
- Carbohydrate: 37g
- Fat: 21g
- Fiber: 9g
- Protein: 19g
- Sugar: 7g
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