Chickpeas with Chorizo & Panceta (Garbanzos Guisados)
A classic Spanish "plato de cuchara" (spoon dish) perfect for colder months. This hearty stew combines chickpeas, chorizo, and panceta with the secret of breaking potatoes to release starch and naturally thicken the broth.
- 400 g Dried Chickpeas
- 1 medium Onion (chopped)
- 3 cloves Garlic (sliced)
- 250 g Panceta (pork belly, bite-size chunks)
- 150 g Chorizo (bite-size chunks)
- 200 ml Crushed tomato (Tomate triturado)
- 4 tbsp Tomate frito
- 1 tsp Sweet Smoked Paprika (Pimentón dulce)
- Pinch Saffron threads
- 2 medium Potatoes
- 1 L Water or Vegetable Stock
- Extra Virgin Olive Oil (EVOO and Salt)
- Add salt to the dried chickpeas and cover with plenty of temperate water. Leave for at least 12 hours.
- In a pan, add the onion and garlic to EVOO with a pinch of salt. Sauté on medium-low heat for 8 minutes until soft.
- Add the panceta and chorizo chunks. Fry for 3 minutes until they release their oils.
- Stir in the paprika and saffron for just 30 seconds (do not let it burn).
- Pour in the crushed tomato and tomate frito. Cook for 3 minutes to reduce.
- Add the drained chickpeas and 1L of water/stock. Bring to a boil and remove the froth from the surface.
- For standard method: Simmer for 90 minutes. For pressure cooker: Cook for 25 minutes.
- Peel the potatoes. “Crack” them into chunks by inserting the knife and twisting to break and release the starch. Add to the pot and simmer for another 15–20 minutes until tender.
- Serve hot as a traditional Spanish spoon dish (plato de cuchara).
🛒 SHOP THIS RECIPE
Find all the authentic Spanish ingredients at Toma Spanish Gourmet:
• Chorizo & Panceta at https://toma.ie/product-category/charcuterie/
• Spanish Canned Tomatoes & Preserves at https://toma.ie/product-category/preserved-vegetables/
• Bulk Legumes (dried chickpeas) at https://toma.ie/shop/
All items ship next-day to Ireland and EU destinations.
