I also have a vegan garbanzada recipe that uses Soyrizo, a textured vegetable protein seasoned like chorizo. This one just 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.
4 slices bacon, cut into quarters
1 package (14 ounces) Goya chorizo, sliced
1 small onion, minced
3 cloves garlic, minced
2 cans (15 ounces each) chickpeas, drained and rinsed
4 cups water
1 packet Goya Chicken Bouillon
1 bay leaf
2 tablespoons fresh parsley, chopped
1 teaspoon Goya Adobo with Pepper
In a large saucepan, sauté bacon and chorizo until well browned. Drain excess oil. In the same pan, sauté onion and garlic slowly, until golden.
Add chickpeas, water, bouillon, and bay leaf. Bring to a boil; simmer, covered, 20 min.
Remove bay leaf, and stir in parsley and adobo to taste. Sprinkle parsley on top of each bowl.
Recipes out of the Blond Box 