Abuela's Cuban Garbanzos Fritos

Name: Abuela's Cuban Garbanzos Fritos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 3 can Chickpeas (3 cans drained chickpeas); ½ lb Bacon (1/2 lb (about 4 slices) bacon cut in small pieces before frying); 1 cup Ham (1 cup chopped ham); 7 oz Spanish Chorizo (7 oz spanish chorizos sliced in button rounds, or cut diagonal (usually 1 bag of chorizo)); 1 piece Sweet Onion (1 large sweet onion diced); 6 pieces Garlic (6 garlic cloves minced); 1 piece Red Bell Pepper (1 large sweet red bell pepper diced); 1 piece Cubanelle Pepper (1 large Cubanelle pepper diced (can substitute a poblano or a green pepper)); 2 tbsp Tomato Paste (2 tbsp tomato paste); 1 ½ cup Vino Seco (1½ cups vino seco); ¼ tsp Worcestershire Sauce (¼ tsp worcestershire sauce); ½ tsp Garlic Powder (½ tsp garlic powder); 1 tbsp Sazon (1 tbsp sazon ( try our recipe Abuela's Sazon)); ½ tsp Table Salt (½ tsp salt); ¼ tsp Black Pepper (¼ tsp ground black pepper); ½ tsp Paprika (½ tsp paprika); 2 tbsp Parsley (2 tbsp parsley chopped); 1 cup Water (1 cup water)

Abuela's Cuban Garbanzos Fritos - Entree,Appetizers (Caribbean)

35 minMexican

Servings4

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Dairy Free
Egg Free

Ingredients

For 4 servings

Chickpeas3 can · 3 cans drained chickpeas
Bacon½ lb · 1/2 lb (about 4 slices) bacon cut in small pieces before frying
Ham1 cup · 1 cup chopped ham
Spanish Chorizo7 oz · 7 oz spanish chorizos sliced in button rounds, or cut diagonal (usually 1 bag of chorizo)
Sweet Onion1 piece · 1 large sweet onion diced
Garlic6 pieces · 6 garlic cloves minced
Red Bell Pepper1 piece · 1 large sweet red bell pepper diced
Cubanelle Pepper1 piece · 1 large Cubanelle pepper diced (can substitute a poblano or a green pepper)
Tomato Paste2 tbsp · 2 tbsp tomato paste
Vino Seco1 ½ cup · 1½ cups vino seco
Worcestershire Sauce¼ tsp · ¼ tsp worcestershire sauce
Garlic Powder½ tsp · ½ tsp garlic powder
Sazon1 tbsp · 1 tbsp sazon ( try our recipe Abuela's Sazon)
Table Salt½ tsp · ½ tsp salt
Black Pepper¼ tsp · ¼ tsp ground black pepper
Paprika½ tsp · ½ tsp paprika
Parsley2 tbsp · 2 tbsp parsley chopped
Water1 cup · 1 cup water

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Steps

1Open your cans of garbanzos, drain and let dry in the sink. In a hot deep skillet fry bacon pieces until crisp but don’t let it burn. Add the chorizo and ham.
2Add the onion and cook for 2 minutes until they start to soften. Add the peppers, sazon, paprika, garlic powder and some salt and pepper. Stir together for a minute. Clear a little space in the pan and add your garlic and cook it evenly before stirring in with the rest of the vegetables. Then add the peppers, ham, and Spanish chorizo. Saute all until the onions and peppers are cooked down.
3Then add tomato paste, worcestershire sauce and vino seco. Stir with the vegetables. Let the vino seco cook out.
4Add the chickpeas, a teaspoon of salt and pepper (especially if working with fresh beans since they have not been salted at this point) turn the heat up to high. Stir and let it all cook together for a 2-3 minutes.
5Lower the heat and let simmer all together for 10 -15 minutes. Garnish with parsley.
6Taste for seasoning, then serve over white rice or alone with crusty Cuban or French bread.