Garbanzos a la Madrileña (Chickpea Stew Madrid-style)

Yields 6 servings


2 lbs. dried chickpeas
4 fresh chorizo sausages (about ½ lb. total), roughly chopped
7 oz. serrano ham, diced
1 red bell pepper, chopped
1 green bell pepper, chopped
2 cloves garlic, chopped
2 tablespoons sweet paprika
½ tablespoon hot paprika
2 cups white wine
1 cup olive oil
3 ham-flavor bouillon cubes
3 cups water
Salt to taste


1. Place the chickpeas in a bowl, cover with water, and leave them to soak overnight.

2. Add the olive oil to a Dutch oven, and sauté the chorizo so that the oil takes on its flavor. Then add the ham, peppers, garlic, paprika and salt.

3. Once the peppers and garlic have softened, add the white wine, bouillon cubes and water. Bring to a boil. Add the chickpeas and simmer over low heat until tender (about 30-40 minutes). Remove from the heat and let stand.

4. Just before serving, quickly heat the chickpeas in a skillet with 1 tablespoon of olive oil.

Recipe courtesy of El Rincón Asturiano



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