Fried Chickpeas with Bacon, Ham & Chorizo, Garbanzos Fritos con Tocino, Jamon y Chorizo

Juliann Esquivel Recipe

By Juliann Esquivel Juliann

This Cuban Chickpea dish is both delicious, satisfying so good. A true comfort food. It has a lot of flavorful ingredients such as ham, bacon, Spanish Chorizo, and diced veggies. It can be served on top of white rice or by itself with crusty bread. Either way, trust me, you will not be able to stop eating this garbanzo dish. Enjoy


Recipe Rating:
 1 Rating
Serves:
4/6
Prep Time:
Cook Time:

Ingredients

1/2 lb
bacon cut in small pieces before frying
2 slice
hormel canned ham cut in small cubes, or any good breakfast ham
2 large
spanish chorizos sliced in button rounds, or use pepperoni cut small pieces
1 medium
sweet onion diced
1 large
sweet green bell pepper diced
1 large
sweet red bell pepper diced
1 small
can tomato sauce
1/4 c
red cooking wine ot red table wine
1/4 c
ketchup
2 Tbsp
worcestershire sauce
1 Tbsp
balsamic vinegar
1/2 tsp
salt and 1/2 tsp garlic powder
1/4 tsp
ground black pepper
1/2 tsp
dried oregano
1/2 tsp
ground cumin powder
1 can(s)
drained chickpeas
2 tsp
cilantro diced
4 clove
fresh garlic smashed or put through garlic press

Directions

1
In a hot skillet fry bacon pieces but not until crisp. Fry until cooked but still soft do not let it get crispy. Remove from pan into a seperate dish.
2
Next in the hot bacon drippings add the onion, peppers, garlic, cilantro, ham, and Spanish chorizo or pepperoni. Saute all until the onions and peppers are limp.
3
Next deglaze with the wine stirring well add the chickpeas,the bacon and continue to saute for about another minute.
4
Now add the tomato sauce, ketchup, worcestershire sauce, vinegar, and the seasonings; oregano, cumin, salt, pepper, and garlic powder. Stir well continue sauteing over medium low heat until your sauce is somewhat thick. Chickpeas should have a thick sauce and not be soupy or watery. This recipe does not take any water. Continue to stir and cook over a low flame for about 30 minutes. Taste for seasoning salt, then serve over white rice or alone with crusty Cuban or French bread. Pass the table wine Enjoy