The garbanzo bean mash came about when for some strange reason I had a glut of garbanzo beans. Since I love hummus it was only natural for me to mash them up and serve the hot. It worked!
Smoky, spicy chorizo paired with creamy garbanzo bean mash and sweet, garlicky stewed tomatoes — this dish is pure comfort with a Mediterranean twist. Born from a kitchen experiment with extra chickpeas, this hearty recipe has become a fast favorite. It’s quick, satisfying, and packed with flavor. Perfect for weeknights when you want something bold and nourishing without a lot of cleanup. Why You’ll Love This Recipe
- Ready in under 30 minutes
- One skillet for the chorizo and tomatoes + quick mash
- High-protein and naturally gluten-free
- Bold Spanish-inspired flavors
- Budget-friendly and uses pantry staples
Serves 4
1 pound/450g Chorizo
1 tablespoon/20ml plus 1 teaspoon olive oil
4 tomatoes, diced
3 cloves garlic, minced or thinly sliced
½ cup/125ml/125g chicken stock, water or wine
28 ounces/794g cans garbanzo beans
¼ cup/60ml/60g chicken stock
1 teaspoon/5ml/6g sea salt
½ teaspoon/2ml/1g black pepper
Heat 1 teaspoon/5ml/5g oil in a large skillet over medium heat. Add chorizo and brown for 1-2 minutes on all sides. Remove chorizo from pan. Add garlic and cook for 30 seconds. Add tomatoes and ½ cup/125ml stock. Cook for 5-7 minutes. Heat remaining stock to a boil with in a pan large enough to hold drained beans. Drain beans, reserving the cooking liquid, and place in a food processor. Add seasoning and pulse. Add stock a little at a time until smooth.
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