Cuban Style Garbanzos And Sausage Recipe

I’m sharing a quick and easy Cuban Garbanzo Bean Soup where garbanzos and sausage simmer in a tomato sauce with onions and spices, plus a small pantry shortcut that keeps it fast without losing authenticity.

I love dishes that look simple but sneak up on you, and my Cuban Style Garbanzos And Sausage does just that. I pair garbanzo beans with smoky Spanish chorizo so each bite is a little surprising, salty, warm and wildly satisfying.

It feels like a shortcut to the kind of homey flavor you remember from visits to abuela, yet it’s not trying too hard. Sometimes it reads like a modern Cuban Chicharo Recipe, other times it skirts into the territory of a Cuban Garbanzo Bean Soup, but it stays its own thing.

Youre gonna want a bowl, trust me.

Ingredients

• Garbanzo beans: Creamy, nutty, high in fiber and plant protein, keeps you full, honestly.
• Spanish chorizo: Bold, smoky, fatty, packs protein and deep savory flavor, watch the salt though.
• Diced tomatoes: Bright acidity, adds juiciness and umami, balances richness from the sausage.
• Olive oil: Healthy fats, helps meld flavors and carry spices, gives a silky mouthfeel.
• Garlic: Pungent, savory lift, a lil goes a long way, gives depth.
• Smoked paprika: Adds warm smoke and color, not sweet, ties the Cuban notes together.
• Cilantro or parsley: Fresh herb finish, brightens and cuts richness, adds green freshness.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 12 to 16 ounces Spanish chorizo or smoked sausage, sliced
• 2 (15 ounce) cans garbanzo beans, drained and rinsed
• 1 (14 ounce) can diced tomatoes, undrained
• 2 tablespoons tomato paste
• 1/2 cup chicken broth or water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 bay leaf
• 1 tablespoon red wine vinegar
• 1 teaspoon granulated sugar
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro or parsley

How to Make this

1. Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering, then add 12 to 16 ounces sliced Spanish chorizo or smoked sausage. Brown the slices 4 to 6 minutes so they render fat and get some color, then push them to one side (if you used chorizo you can remove the casing first, it’s easier).

2. Add 1 chopped medium yellow onion and 1 chopped green bell pepper to the pan with the sausage and cook 4 to 5 minutes until softened and starting to brown, stirring now and then.

3. Stir in 3 cloves minced garlic and 2 tablespoons tomato paste, cook 1 to 2 minutes more to toast the paste a bit, this gives deeper flavor so don’t skip it.

4. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1 teaspoon smoked paprika and add 1 bay leaf, stir to coat and let the spices bloom for 30 seconds while everything smells good.

5. Pour in 1 (14 ounce) can diced tomatoes, undrained, 2 (15 ounce) cans garbanzo beans drained and rinsed, and 1/2 cup chicken broth or water. Add 1 tablespoon red wine vinegar and 1 teaspoon granulated sugar, stir well to combine and scrape up any browned bits from the pan.

6. Bring to a gentle simmer, lower the heat and let it simmer uncovered 10 to 15 minutes so the sauce thickens and the flavors marry. Smash a few chickpeas against the side of the pan with the back of a spoon to thicken the sauce naturally if you like a creamier texture.

7. Taste and season with salt and freshly ground black pepper to your liking, adjust a little more vinegar or sugar if it needs brightness or to cut acidity. Remove and discard the bay leaf.

8. Stir in 2 tablespoons chopped fresh cilantro or parsley just before serving so the herbs stay bright, and let the dish rest a minute off the heat so flavors settle.

9. Serve hot over rice, with crusty bread, or on its own. If the sauce gets too thick while resting add a splash of water or broth to loosen it up.

Equipment Needed

1. Large skillet (12 inch) or saute pan
2. Wooden spoon or heatproof spatula for stirring and scraping browned bits, dont use metal if the pan is nonstick
3. Chef’s knife and cutting board for chopping onion, pepper and herbs
4. Measuring spoons and measuring cups for spices, oil and broth
5. Can opener for the diced tomatoes and canned beans
6. Colander or sieve for draining and rinsing the garbanzo beans
7. Small bowl and teaspoon for holding minced garlic and tomato paste before adding
8. Serving spoon or ladle (plus a rice scoop or bread knife if serving with sides)

FAQ

Cuban Style Garbanzos And Sausage Recipe Substitutions and Variations

• Spanish chorizo or smoked sausage: use andouille or kielbasa about 12 to 16 ounces for similar smoky spice and texture, or for a vegetarian option try 12 ounces firm smoked tofu or seitan chorizo, cube and brown to get crisp edges.
• Garbanzo beans: swap with 2 cans cannellini or great northern beans, drained and rinsed they give a creamier bite, or use about 3 cups cooked brown lentils for a firmer, earthier result.
• Diced tomatoes and tomato paste: if you dont have diced tomatoes use one 15 ounce can crushed tomatoes plus 1 tablespoon tomato paste, or 1 cup tomato sauce plus 1 tablespoon paste; if no paste on hand stir in 1/2 cup passata and simmer to thicken.
• Red wine vinegar: replace 1 to 1 with apple cider vinegar or sherry vinegar, or use the juice of one lime for bright acidity, add a little extra sugar if it tastes too sharp.

Pro Tips

1) Render the sausage slowly and dont crowd the pan. Give each slice room so the fat can melt out and the edges get crisp, then pull the meat out while you cook the veg in that tasty fat so the onions and peppers soak it up, you wont lose flavor and the sausage wont get tough.

2) Really toast the tomato paste and spices in the hot pan for a minute or two, till they darken and smell richer, this makes the whole dish taste deeper. Use good smoked paprika or Spanish pimenton if you can, and if you want heat swap in a little chipotle powder.

3) Play with the chickpea texture to control the sauce. Scoop out a cup before you stir everything together and mash half of it against the pan for creaminess, or puree a few beans in a blender for a smoother body. If it gets too thick use a bit of reserved bean liquid or broth to loosen it.

4) Brighten and finish at the end, dont overcook fresh herbs. Add the vinegar or lemon right near the end and taste before salting, a tiny bit of sugar can fix sourness. Finish with a drizzle of good olive oil or a squeeze of lemon and let it rest a minute so the flavors calm down.