Chickpeas and Chorizo

Recipe View 8 hrs Soak the Chickpeas: Place garbanzo beans in a large container and cover with several inches of cool water. Soak for 8 hours or overnight. Drain and rinse thoroughly before using. (8+ hours)

Recipe View 5 mins Prepare the Broiler: Set an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.

Recipe View 2 mins Roast the Bell Peppers: Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.

Recipe View 28 mins Broil Peppers: Roast peppers under the preheated broiler until blackened and blistered. (5-8 minutes). Transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened. (20 minutes). Remove and discard skins. Slice peppers.

Recipe View 13 mins Sauté Potatoes and Chorizo: Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned. (10 minutes). Add chorizo and continue to cook until hot. (3-5 minutes).

Recipe View 10 mins Build the Flavors: Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened. (10 minutes).

Recipe View 25 mins Simmer the Stew: Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender. (10-15 minutes).