Guiso de chorizo con garbanzos
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Chorizo Garbanzo Bean Stew

Prep Time20 mins
Cook Time1 hr 20 mins
Total Time1 hr 40 mins


  • 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 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 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.
Course: Dinner, Main Dishes, Pork
Cuisine: Mexican
Author: Silvia