Cocido de Garbanzos

    Pancetta makes a good subsitute for tocino.

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    Ingredients
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    1
    pound
    garbanzo beans (chickpeas)
    1
    bay leaf
    1
    clove
    garlic, peeled
    3
    ounces
    bacon (diced)
    1
    medium onion (sliced)
    3
    spanish chorizos- (cut into 1/4-inch slices)
    1
    teaspoon
    sweet paprika
    1/2
    teaspoon
    vinegar
    salt and freshly ground black pepper
    Directions
    Step 1
    Soak garbanzos overnight in cold water to cover by 3 inches. Drain and place in large pot.
    Step 2
    Add bay leaf, garlic, and enough water to cover. Bring to a boil, cover, and cook over low-medium heat for 30 minutes. Turn off heat and let stand, covered.
    Step 3
    In a skillet, cook bacon until golden brown. Remove and set aside.
    Step 4
    In same pan, cook onion and chorizo slices. Sprinkle with paprika, vinegar, and salt and pepper to taste. Add mixture to garbanzos, along with browned bacon, then cover and cook at low heat until garbanzos are tender but not mushy.

    Nutrition Facts

    Serving Size: 
    Serving Per Recipe: 
    8
    0
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    55 mins
    Prep Time: 
    10 mins
    Cook Time: 
    45 mins
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    The base number of servings for this recipe is 8
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