Garbanzo frito is one of those tapas that disappears off the table before anyone notices. A little olive oil, a little sofrito, a can of Conchita chickpeas — and suddenly you're hosting. ¡Qué fácil! Set out small plates and let everyone help themselves.
Ingredients
• 1 15.5 oz can Conchita No Salt Added Chick Peas, drained
• 1 ½ cups Conchita Sofrito Seasoning
• 1 ½ oz. or 1 link Spanish chorizo thinly sliced
• ½ cup diced ham
• 1 slice cooked bacon crumbled into pieces
• 1 tbsp. Conchita Extra Virgin Olive Oil
• ¼ cup Conchita Tomato Sauce
• ½ cup dry cooking wine
• 1 garlic clove, minced
• ½ tsp. red pepper flakes, (optional)
How to make it
Sauté chorizo in a large skillet over medium heat for 5 minutes or until browned. Stir in the rest of the ingredients, except the pepper flakes, and heat until it starts to boil. Lower the heat and continue cooking for 15-20 minutes, until the sauce has thickened, stirring occasionally. Add the pepper flakes at the end. Serves 4.
