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.
- 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
- 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 1/2 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.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dinner
- Method: Stove
- Cuisine: Spanish
- Calories: 407
Keywords: vegan, garbanzos fritos, chorizo, dinner, vegan