Ingredients
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½ pound dry garbanzo beans
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1 red bell pepper
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1 green bell pepper
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1 tablespoon canola oil
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4 red potatoes, cut into 1/2-inch cubes
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9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
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1 yellow onion, cut into large chunks
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8 cloves garlic, or more to taste
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1 teaspoon paprika
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½ teaspoon salt, or more to taste
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¼ cup dry sherry, or more to taste
Directions
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Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
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Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
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Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
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Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
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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 to 15 minutes.
Nutrition Facts (per serving)
| 411 | Calories |
| 21g | Fat |
| 37g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 411 | |
| % Daily Value * | |
| Total Fat 21g | 27% |
| Saturated Fat 7g | 33% |
| Cholesterol 37mg | 12% |
| Sodium 793mg | 34% |
| Total Carbohydrate 37g | 13% |
| Dietary Fiber 9g | 31% |
| Total Sugars 7g | |
| Protein 19g | 38% |
| Vitamin C 49mg | 55% |
| Calcium 66mg | 5% |
| Iron 4mg | 21% |
| Potassium 778mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
