I bought a pack of chorizos at the Gourmet Garage, and I didn’t know what to cook it with. I didn’t have any chayote in my fridge, so I had to find an alternate recipe. I came across several recipes – one from Goya.com and one from FoodandWine.com, so I made my own version, and it turned out pretty good.
Chorizo and Chick Pea Soup (Garbanzada)
Ingredients
2 tbsp. olive oil
2 pearl onions, or 1 shallot, minced
4 cloves fresh garlic, minced
1 package (7 oz.) or 4 chorizos, cut into ¼-inch slices
½ can (8 oz.) Goya Tomato Sauce
½ cup Goya Sofrito
1 packet Sazón Goya without Annatto
1 can (15.5 oz.) Goya Chick Peas (Garbanzos), drained and rinsed
2 cups low sodium chicken broth
1 tsp. Goya Adobo with Pepper or to taste
1 1/2 cups cooked white rice
Directions
In a 4-quart saucepan, heat oil over medium heat. Add sofrito , onions, and garlic. Saute for 2 minutes. Season with adobo. Next, add chorizo, tomato Sauce, and sazón and cook for 5 minutes, stirring often.
Add the garbanzos and chicken broth and bring to boil. Simmer, uncovered, for 20 minutes or until it reaches desired consistency.
Serve with cooked rice. (I prefer to pour the soup on top of the rice).
If you choose not to eat with rice, try serving with bread (you can also make a bread bowl – see image).
