Garbanzada with Soyrizo

I also have a more traditional garbanzada recipe that uses chorizo. Either way, you wind up with a garlicky, spicy chickpea dish. Whether it’s real chorizo, which is made up of all kinds of meat odds and ends, or whether it’s seasoned soy, it is seasoning that’s important.

1 package (12 ounces) Frieda’s Soyrizo
1 small onion, minced
3 cloves garlic, minced
2 tablespoons olive oil
2 cans (15 ounces each) chickpeas, drained and rinsed
1 can (14 ounces) chicken broth
2 cups water
1 bay leaf
2 tablespoons fresh parsley, chopped
1 teaspoon Goya Adobo with Pepper

Remove casing from soyrizo, and place contents in a non-stick frying pan. Crumble it and Fry on medium-high heat until slightly brown.

In a large saucepan, sauté onions and garlic in olive oil slowly, until golden. Add browned Soyrizo, chickpeas broth, water, and bay leaf. Bring to a boil; simmer, covered, 20 min.

Remove bay leaf. Stir in parsley and adobo to taste. Sprinkle extra parsley on top as garnish.


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