Ingredients:
1 Cup of chickpeas
2 Cups of homemade Gazpacho
(or 2 cups of store bought cream of tomato soup)
2 sliced chorizos, or any kind of mildly spicy sausage
(optional if you want to make it vegetarian)
1 Spanish onion sliced
2 cloves of garlic sliced
1 tbsp of Spanish Smoke paprika
1 tsp of spicy red pepper sauce (optional)
1 tbsp of chopped parsley (optional)
Olive oil
Cover the chickpeas/garbanzos with enough water and let them soak overnight. The next day put them in a pot with water (no salt) bring it to a boil, then down to a simmer and cook for about 40 minutes, check for doneness. They should be cooked but not mushy.
In a shallow pan, cook the sliced onions in olive oil until caramelized. Cook sliced chorizo or sausage for a few minutes and mix in garlic, then cook for one more minute. Add Spanish smoked paprika and gazpacho. Let the sauce reduce for about 10 to 15 minutes. Season with more smoke paprika if you want a stronger taste. Add spicy red pepper sauce. Mix in the chickpeas, season with salt and pepper. For a better taste let them stand in the sauce overnight and serve warm with chopped parsley and toasted bread or brown rice.
Benefits of Garbazos
