Spanish Garbanzos A La Navarra Recipe

Hey, so I’ve been playing around in my kitchen lately and ended up creating this hearty chickpea stew with chorizo and bacon that’s seriously comforting on a lazy day.

Okay so here’s how I did it: First I heated up a good splash of olive oil in a big pot over medium heat. I tossed in the diced bacon and chorizo slices and let them get kinda crispy. Then I added the chopped onion and cooked it until it got a bit translucent—stirring it every now and then. Next I threw in the minced garlic and let it cook for about a minute until it smelled really good. After that, I added the diced carrot and red bell pepper and let them soften for a few minutes. Then I mixed in the peeled and chopped tomatoes along with some smoked paprika and bay leaves and stirred it all so the tomatoes start breakin down. I drained the soaked chickpeas and added them to the pot, making sure to stir everything so the flavors mix well. I poured in enough water or chicken stock to cover all the ingredients and seasoned everything with salt and pepper to taste. I brought the whole thing to a boil, then lowered the heat and let it simmer covered for about 1 1/2 hours until the chickpeas became soft. Finally, I checked to see if it needed more salt or pepper, and then I served it piping hot. Enjoy it!

I love my Spanish Garbanzos A La Navarra recipe. I think its so good with soaked chickpeas, spicy chorizo and crispy bacon that deliver a protein rich dish.

I like how garlic, onion, tomatoes, red bell pepper and smoked paprika add a hearty flavor balanced with olive oil, salt and pepper.

Ingredients

• Chickpeas loaded with fibre, protein, and carbs.

  They add heartiness and base flavor.

• Spanish chorizo is rich in protein and fat.

  Gives a spicy, smoky depth.

• Bacon offers a savory kick and crisp texture.

  Adds extra salty richness.

• Tomatoes bring sweetness, slight acidity, and vitamins for a balanced taste.
• Onion, garlic, and red bell pepper build the aromatic base with a tangy, sweet touch.
• Carrots add a sweet crunch, fibre, and a colorful touch to the dish.
• Smoked paprika enriches with mild heat and complex aroma.

  Adds a subtle kick.

• Bay leaves lend subtle herb notes, boosting flavor without overpowering the mix.
• A drizzle of olive oil helps tie all the flavors together.

Ingredient Quantities

• 500g dried chickpeas (soaked overnight)
• 150g Spanish chorizo sausage, sliced
• 100g bacon, diced
• 1 large onion, chopped
• 3 garlic cloves, minced
• 2 ripe tomatoes, peeled and chopped
• 1 red bell pepper, diced
• 1 carrot, diced
• 2 bay leaves
• 1 teaspoon smoked paprika (pimentón)
• Olive oil for cooking
• Salt and pepper to taste
• Enough water or chicken stock to cover the ingredients

How to Make this

1. Start by heating a generous splash of olive oil in a big pot over medium heat. Add the diced bacon and sliced chorizo and cook until they are starting to crisp up.

2. Toss in the chopped onion and let it cook until it turns a bit translucent, stirring occasionally.

3. Add the minced garlic and cook for about a minute until it smells good.

4. Put in the diced carrot and red bell pepper and let them soften for a few minutes.

5. Mix in the peeled and chopped tomatoes along with the smoked paprika and bay leaves; stir and let the tomatoes break down a bit.

6. Drain the soaked chickpeas and add them to the pot, stirring well so the flavors mix.

7. Pour enough water or chicken stock into the pot to just cover the ingredients.

8. Season with salt and pepper to taste before bringing the pot to a boil.

9. Once boiling, reduce the heat and let it simmer gently, covered, for about 1 1/2 hours until the chickpeas are soft.

10. Check if the seasoning needs more salt or pepper then serve hot enjoy!

Equipment Needed

1. A large, heavy-bottomed pot with a lid
2. A sharp chef’s knife
3. A sturdy cutting board
4. A wooden spoon or spatula for stirring
5. A colander to drain the chickpeas
6. Measuring spoons and cups for the spices and liquids
7. A ladle if you want to serve the stew neatly

FAQ

• Q: Do I really need to soak the chickpeas overnight?
  
  A: Yes, its really important to soak them overnight. Not doing so will make them tough and take longer to cook.
• Q: Can I use another type of sausage if I dont have Spanish chorizo?
  
  A: Sure, you can substitute with another spicy sausage, but the unique flavor of chorizo really brings the dish together.
• Q: How can I tell when the chickpeas are fully cooked?
  
  A: Try a chickpea at the end of cooking; it should be soft and tender throughout.
• Q: What if I dont have chicken stock?
  
  A: No worries, water works fine. Just make sure you season well to keep it flavorful.
• Q: Is there any trick to getting the sauce just right?
  
  A: Yeah, be sure to let the tomatoes and spices simmer well. It helps release all their flavors into the broth.

Spanish Garbanzos A La Navarra Recipe Substitutions and Variations

• For Spanish chorizo, you can try using a smoky sausage like andouille or even kielbasa to get a similar spicy flavor
• If bacon isnt available, turkey bacon or pancetta works pretty well too
• In case you forgot to soak the dried chickpeas, canned chickpeas can be used but just reduce the cooking time
• If you cant find smoked paprika, a mix of regular paprika with a pinch of cumin can be a good alternative

Pro Tips

1. Make sure you cook that bacon and chorizo until they are super crispy before adding the veggies; it really adds a deep, smoky flavor that you wont get if they’re just half done.
2. Use chicken stock instead of water if you can, it makes the whole dish taste so much richer and more full bodied. Trust me, it makes a huge difference.
3. Don’t rush the simmering process. Let everything cook down slowly so that the vegetables and tomatoes really break down and mix with the spices.
4. Taste the stew towards the end and adjust your salt and pepper. Sometimes the seasoning needs a little extra kick once all the flavors have had time to blend.