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This comforting Chorizo Garbanzo Bean Stew features tender potatoes, garbanzo beans (also known as chickpeas), vegetables, and a spicy Mexican-style chorizo sausage. Together, they all combine in perfect balance. The garbanzos give body and the tomato sauce unites it all in a dish that you won't want to stop eating. Learn how to make it here.
Thanks to the great folks at Smoky Ridge® for making this Chorizo Garbanzo Bean Stew recipe post possible. As always, my comments, opinions, and love for chorizo are my own.
Even though it's finally Spring, the cold still has a grip on us. On these cool, crisp days, I often crave something warm and comforting. How about you? For me, this stew is ideal.
In Mexican cuisine, potatoes and carrots pair often. Dishes like chicken soup, Miner's enchiladas, tostadas, and picadillo all commonly feature them.
As for the chorizo, two things I especially like about these Smoky Ridge® Yo Amigo Chorizo Sausages are, first, they have the right spice blend, so I don't need to add much else. They blend beautifully with the tomato sauce and red wine. The second reason I like them is they stay together and don't fall apart when cooked, which lets me see whole slices in the final stew. I like that.
I do recommend patience when cooking the sauce. Like any other stew, the cook should be long and slow so that all those delicious flavors blend together to perfection. Don't hurry it! Serve with rice or simply with fresh bread from the oven.
Cooking tip: For this recipe, avoid cooking wine, which usually includes salt. Any dry drinking wine is good.
If you make this recipe, be sure to snap a photo and share it with us on social media using the #mamalatinatipsrecipes hashtag. I’d love to see it and have a chance to share it as well.
Chorizo Garbanzo Bean Stew
Prep time 20 minutes
Start to finish 1 hour 40 minutes
8 portions
- 1 tablespoon vegetable oil
- 1 (16 oz) package Smoky Ridge™ Yo Amigo Chorizo Sausage, chopped into 1/2 inch thick slices 1 medium white onion, chopped
- 3 garlic cloves, chopped
- 1 (28 oz) can crushed tomatoes or 3 cups tomato puree
- 1 cup beef broth, low-sodium
- 1 cup dry red wine
- 3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 big carrots
- 6 medium white potatoes
- 1 1/2 cups sweet peas, frozen or fresh
- 2 (15 oz each) cans garbanzo beans
Warm oil in a pot over high heat, add chorizo and sauté for 3 minutes each side.
Transfer chorizo to a plate and set aside.
Sauté onion in the same pot for 2 minutes or until it softens. Add garlic and cook for a few seconds.
Pour in red wine and beef broth. Add crushed tomatoes or tomato puree, salt, pepper, and bay leaves. Cover and boil for 20 minutes over high-heat.
While sauce is cooking, wash, peel and chop potatoes into 1-inch thick squares. Wash, peel and chop carrots into 1/2 inch thick slices.
Add veggies and chorizo to the sauce. Cover and cook for 20 more minutes.
Finally, incorporate sweet peas and garbanzo beans. Cover and cook for 20 more minutes or until vegetables are cooked but firm.
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¡Buen Provecho!
Chorizo Garbanzo Bean Stew
Ingredients
- 1 tablespoon vegetable oil
- 1 16 oz package Smoky Ridge™ Yo Amigo Chorizo Sausage, chopped into 1/2 inch thick slices 1 medium white onion, chopped
- 3 garlic cloves chopped
- 1 28 oz can crushed tomatoes or 3 cups tomato puree
- 1 cup beef broth low-sodium
- 1 cup dry red wine
- 3 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 4 big carrots
- 6 medium white potatoes
- 1 1/2 cups sweet peas frozen or fresh
- 2 15 oz each cans garbanzo beans
Instructions
- Warm oil in a pot over high heat, add chorizo and sautéefor 3 minutes each side.
- Transfer chorizo to a plate. Set aside.
- Sauté onion in the same pot, for 2 minutes or until it softens. Add garlic and cook for a few seconds.
- Pour in red wine, beef broth, add crushed tomatoes or tomato puree, salt, pepper, and bay leaves over onion. Cover and boil for 20 minutes over high-heat.
- While sauce is cooking, wash, peel and chop potatoes into 1-inch thick squares. Wash, peel and chop carrots into 1/2 inch thick slices.
- Add veggies and chorizo to the sauce. Cover and cook for 20 more minutes.
- Finally, incorporate sweet peas and garbanzo beans. Cover and cook for 20 more minutes or until vegetables are cooked but firm.
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