When garbanzos fritos are cooked into a stew it makes a perfect one pot weekday dinner. A savory dish of chickpeas and tomato gets a flavor boost from roasted red peppers and chorizo. Coconut milk cuts through the acidity of the tomato and lime and makes the dish feel simply luscious. Spinach is added in at the end so there's no need to cook a separate veg for dinner.
Serve it over rice and garnish with cilantro.
Yum!
Table of Contents
Ingredient Notes
- vegan chorizo - we like to make our own vegan chorizo or use a soy chorizo product from trader joes and cut it up into small pieces.
- roasted red peppers - we tend to get the ones packed in water instead of oil
- garbanzo - to keep things simple we like to use canned beans. Go ahead and drain just one of the cans of garbanzos. We'll want to use the liquid in the other can (aquafaba) in this dish.
- coconut milk - the full-fat canned milk is what we're using here
Step By Step Instructions
Heat olive oil in a large pan set over medium heat and saute the red onion for 5 minutes until softened. Then add the garlic to the pan and cook for another 1-2 minutes.
If using pre-cooked vegan chorizo add to the pan along with the roasted red peppers and cook for 3-4 minutes. If the vegan chorizo is uncooked add to the pan and cook for the amount of time listed on the package directions adding the roasted red peppers during the last 3-4 minutes of cooking time.
Then add the tomato sauce, the can of drained garbanzos and the undrained can, coconut milk, salt, and oregano. We also like to add the liquid from the jar of roasted red peppers, however if your peppers are packed in oil skip that and add in ½ cup of water instead.
Simmer for 12 minutes and then stir in the spinach and cook for another 3 minutes.
Remove from heat and stir in lime juice before serving. This dish is best served over rice and garnished with cilantro.
Frequently Asked Questions
Yes, go ahead and cook per your usual method and then use 3 cups of the cooked beans in this recipe along with ½ cup of the aquafaba.
It's the water that chickpeas (and other legumes) are cooked in. This is the liquid you find in a can of chickpeas. It's starchy and can be used as a thickener, binder, egg replacer, etc. We use in this recipe to help thicken things up a bit.
Storing and Freezing
These garbanzos fritos keep really well in the fridge for up to three days in an air tight container and can be reheated in the microwave or oven.
Leftovers can be frozen for up to 3 months and can then be defrosted and reheated.
Related Recipes
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Garbanzos Fritos
- Total Time: 32 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
When garbanzos fritos are cooked into a stew it makes a perfect one pot weekday dinner. A savory dish of chickpeas and tomato gets a flavor boost from roasted red peppers and chorizo. Coconut milk cuts through the acidity of the tomato and lime and makes the dish feel simply luscious. Spinach is added in at the end so there's no need to cook a separate veg for dinner.
Ingredients
- 1 Tbs olive oil
- 1 medium red onion, diced
- 3 cloves garlic, minced
- vegan chorizo or 12 oz package of soy chorizo cut into small pieces
- 12 oz jar of roasted red peppers packed in water, diced (retain the water)
- 15 oz can tomato sauce
- 2 cans of garbanzo beans, 1 drained and the other not drained
- 1 can full-fat coconut milk
- 1 tsp salt
- 1 tsp oregano
- 5 oz spinach, roughly chopped
- 2 Tbs lime juice
- cilantro for garnish - optional
Instructions
- Heat olive oil in a large pan over medium heat and saute the red onion for 5 minutes until softened. Then add the garlic to the pan and cook for another 1-2 minutes.
- If using pre-cooked vegan chorizo add to the pan along with the roasted red peppers and cook for 3-4 minutes. If the vegan chorizo is uncooked add to the pan and cook for the amount of time listed on the package directions adding in the roasted red peppers during the last 3-4 minutes of cooking time.
- Stir in the tomato sauce, the can of drained garbanzos and the undrained can, coconut milk, salt, and oregano. We also like to add the liquid from the jar of roasted red peppers, however if your peppers are packed in oil skip that and add in ½ cup of water instead.
- Simmer for 12 minutes and then stir in the spinach and cook for another 3 minutes.
- Remove from heat and stir in lime juice before serving.
Notes
- This dish is best served over rice and garnished with cilantro.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Spanish
Nutrition
- Calories: 407
AISilva says
My family loves all things soups and all things stews. This dish sounds so good, I can't wait to try. Also I love your photos, they are so great and make me hungry just looking at it!
Gregory Halpen says
Yummy! I love bean dishes like this one. With a sauce. Add a bowl of basmati rice and perfection!
Kalin says
Yum this looks incredible! Chickpeas and chorizo are some of my favorites but I don't think I've ever eaten them together in the same dish. Will definitely be trying this!
Jeannie says
I need to try this recipe! I can definitely enjoy them, I havent tried a vegan chorizo but kept on seeing them.
Cindy Mom the Lunch Lady says
What a wonderful one pot meal. Served with brown rice, it is perfect for a busy weeknight.