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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using. | 2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. | 3. Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet. | 4. Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers. | 5. Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more. | 6. Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garbanzo bean	1/2	pound		857.2906	142.7684	46.4252	13.6985
red bell pepper	1			226.95	0.0	50.49	1.275
green bell pepper	1			226.95	0.0	50.49	1.275
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
red potato	4		cut	1270.0601	288.4851	34.2916	2.5401
spanish chorizo	9	ounces	cut	226.95	0.0	50.49	1.275
yellow onion	1		cut	114.84	6.8382	0.8265	9.396
garlic	8	cloves		35.76	7.9344	1.5264	0.12
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
salt	1/2	teaspoon		-	-	-	-
sherry	1/4	cup		226.95	0.0	50.49	1.275

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.