Friday, June 25, 2010
My guest contributor, Jenny, who prepared this dish for us says: I usually make this as an appetizer, although it is pretty great over white rice! Here is the recipe for a large amount; although it never seems to be enough!
2 Onions, chopped
1 whole Garlic Head, chopped
1 Green Pepper, chopped
6 Spanish Chorizos (Don Quixote)
Ham (One of those little ones they sell in the meat department) diced
Vino Seco (dry white wine)
2 - 15 oz cans Tomato sauce
2 or 3 large cans Garbanzo beans
Preparation:Make a "sofrito" by coating the bottom of a large pan or pot with olive oil, add the onions, garlic and peppers. Sautee at medium high heat. Peel and dice the chorizo and add to the pot. Peel and dice the ham and add to the pot. Allow to cook for 5 – 10 minutes. Add the tomato sauce and the garbanzos (strain the liquid). Use one of the tomato sauce cans and add one can of vino seco. Cook uncovered for about 30 minutes at medium heat.
I tend not to season the garbanzos because the meat is salty. Taste them and you may want to add a little salt or pepper. I like to add some crushed red pepper for a little kick.
Serve with chips or over white rice & ENJOY!