You guys never underestimate a garbanzo bean. It’s so versatile and depending on how you cook with it, it can be a creamy decadent Mediterranean dip or the most satisfying bowl of Cuban Garbanzo with chorizo soup. This recipe is (Ivis’s) Mom’s Cuban garbanzos with Chorizo and it starts off with dried garbanzos that have been soaked overnight and then simmered with Cuban spices to perfection.
Alex’s mom has been making this soup for as long as I’ve known her. Sometimes she’ll serve it over rice, as a side to a main beef dish, or as a soup. Regardless of how you make it, it’s decadent, filling, homey and so delicious!
Mom’s Cuban Garbanzos with Chorizo
Ingredients
- 1/2 cup chopped Spanish chorizo
- 1 1/2 lbs garbanzo beans soaked overnight
- 10 cloves of garlic
- 1 tbsp of salt
- 1/2 white onion – diced
- 1/2 red pepper – diced
- 2 tbsp olive oil
- 2 tbsp tomato sauce
- 8 cups of chicken stock
- 2 cups yellow potatoes – diced
- 2 cups butternut squash – diced
Instruction
Make the sofrito – Bring a large soup pot to medium-high heat. Add 1 tablespoon of olive oil, salt, garlic, onions, and peppers and saute for 2 minutes using a large wooden spoon to crush all of the ingredients in the pot. Add the chorizo, cumin, tomato sauce, and sautee for 2 minutes allowing the chorizo to sautee and become fragrant and a bit crispy. Add the garbanzo beans and stock and bring to a simmer. Let simmer for 30 minutes. Add the potatoes and squash and simmer for another 10 minutes or until the potatoes are fork-tender. Add the cilantro and stir.
Serve over white rice or as garbanzo soup.
You can also serve these garbanzos as a side for my Sheet Pan Roasted Chicken
