Ingredients pound dry garbanzo beans 1 red bell pepper 1 green bell pepper 1 tablespoon canola oil 4 eaches red potatoes cut into 1 2 inch cubes 9 ounces spanish style chorizo cut into 1 2 inch cubes 1 yellow onion cut into large chunks 8 cloves garlic or more to taste 1 teaspoon paprika. Bubble for 5 mins more to thicken slightly then sprinkle. Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas then crumble in the stock cube. This chickpeas and chorizo dish can be eaten hot or at room temperature we prefer to eat it hot. Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium high heat.
Method in a frying pan fry the chorizo onion and garlic for 5 mins or until the chorizo is browning on the outside. Ladle into bowls and eat with crusty or garlic bread. Recipe from good food magazine march 2004. 250g 9oz of chorizo sausage. Stir frequently to keep the garlic from burning.
When it s hot add chickpeas and sprinkle with salt and pepper. While the onion is cooking cut the chorizo into roughly 1 5cm in slices. Stir the chorizo slices and hot smoked. Add the diced chorizo peppers and bay leaves and cook for another 5 minutes. Also it can be served as a tapa a starter or even a main course.
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Once the oil is warm add the onion and garlic and sauté for 3 5 minutes until starting to soften. Serves 4 6. Stir well cover and leave to bubble over a high heat for 6 minutes until the cabbage is just tender. Add the onion and garlic and fry gently for 2 3 minutes. Once the oil is warm add the onion and garlic and sauté for 3 5 minutes until starting to soften.
Add the onion and garlic and fry gently for 2 3 minutes. Heat a medium nonstick skillet over medium low. When it s hot add chickpeas and sprinkle with salt and pepper. Method in a frying pan fry the chorizo onion and garlic for 5 mins or until the chorizo is browning on the outside. Ingredients pound dry garbanzo beans 1 red bell pepper 1 green bell pepper 1 tablespoon canola oil 4 eaches red potatoes cut into 1 2 inch cubes 9 ounces spanish style chorizo cut into 1 2 inch cubes 1 yellow onion cut into large chunks 8 cloves garlic or more to taste 1 teaspoon paprika.
