Cazuela de garbanzo & chorizo is a typical dish in Spain.
Rich in flavor and easy to make, it’s a dish that can’t go wrong. It’s a warm and satisfying main course for cool autumn and winter nights, but can equally be enjoyed in spring and summer months accompanied by a nice ice cold beer.
Chickpeas (‘garbanzos’ in Spanish) are thoroughly used in Spanish cuisine. It’s a legume that widespread from India to the Mediterranean, to the world. Back in the day, meat was of poor quality and hard to get. Chickpeas were a cheaper nutritional option that kept stomachs full. Chickpeas are rich in protein, starch and lipids, specially oleic and linoleic acid, which are unsaturated and help prevent high cholesterol.
Note: this recipe serves for 6 people.
Takes approximately 20 minutes to prepare and 45 minutes to cook.
You must soak the chickpeas (garbanzos) over night, preferably the night before cooking.
- 2 onions
- 2 garlic cloves
- 2 bay leaves (‘hojas de laurel’ in Spanish)
- 3 carrots
- 1 red pepper (‘pimientos’ in Spanish)
- 2 potatoes
- 1/2 kg of chickpeas (garbanzos), preferably dried chickpeas
- 2 spoons of olive oil
- 1 chorizo sausage
- 1 spoonful of paprika (‘pimentón de la vera’ in Spanish)
- Salt and pepper
Chickpeas, how to soak them
Chickpeas must soak over night, preferably the night before you decide to cook this meal. We recommend you use dried chickpeas, that way it is easier for you to control the salt you add to your stew. Canned chickpeas (fresh ones) tend to have salt in them, but do not necessarily say they do, or how much they have. This help control the amount of salt in your dish and prevent it from being too salty.
Soak your chickpeas in a bowl of warm water, add a teaspoon of baking soda and a handful of salt and let them soak for 12 hours minimum. If they were canned chickpeas, this handful of salt overnight could be too much, hence why dried chickpeas are a better solution.
On the day you choose to prepare your meal, drain your chickpeas and get rid of any impurities you see. Wash them carefully.
1. Sprinkle a little olive oil in the bottom of a casserole. Add your 2 finely chopped onions, 3 carrots, 2 thinly sliced bay leaves, 1 red pepper (cut into small pieces), 2 cloves of garlic and a tablespoon of paprika. Fry for all these together 10 minutes, this will blend all the flavors.
2. Now add your vegetables, sausage (chorizo), chickpeas, 2 potatoes (cut into chunks), 1 liter of water and salt and pepper (to taste) to your casserole. Cook for 1 and half hours at medium high heat.
3. That is it, it’s that simple. You are ready to serve your Spanish “cazuela de garbanzo & chorizo”. Enjoy!
If you want to attempt a vegetarian option, just eliminate the chorizo sausage.
Cazuelas de garbanzo & chorizo sausage are commonly found and served as tapas in restaurants and bars. Tapas are small portions that you share and eat accompanied with a glass wine or beer. It’s part of Spanish culture. Tapas bars are likely to have some kind of ‘cazuela’ (stew casserole) tapa, often a different stew per day.