Garbanzos Catalan's picture

Nov. 23, 2010


Dried chickpeas 1 Pound , sorted (1 Package)
Cold water 8 Cup (128 tbs)
Bacon slab 1/8 Pound , cut in small dice
Chorizos/Other garlic flavor smoked sausage sliced 1/4
Spanish onion 1 Large , chopped
Garlic 1 Clove (5 gm) , crushed
Bay leaves 2
Thyme leaf 1/4 Teaspoon , crumbled
Minced mint/1 teaspoon dried mint flakes 1 Tablespoon
Parsley 2 Tablespoon , minced
Dry white wine/1/2 cup each wine and water 1 Cup (16 tbs)
Salt 2 Teaspoon
Ground pepper 1/4 Teaspoon


1. Place the chick-peas in a large, heavy kettle, add water and bring to a boil over moderate heat. Cover, turn off heat; cool 1 hour. Bring to boiling; reduce the heat; cover kettle; simmer for 1 hour, 15 minutes, or until firm-tender.

2. While the chick-peas cook, fry bacon in a large, heavy skillet until crisp; and drain on paper toweling. Brown sausage in same skillet; pour all but 2 tablespoons drippings from skillet; add onion and garlic; saute until lightly browned.

3. When the chick-peas are firm-tender, add bacon, sausage, onion and garlic, bay leaves, thyme, mint, parsley, wine, salt and pepper. Bring to a simmer, cover and cook, stirring occasionally, until the chick peas are tender, about 1 1/2 hours. Taste for salt. Ladle into soup plates.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2880Calories from Fat 979

 % Daily Value*

Total Fat 108 g166.2%

Saturated Fat 31 g155%

Trans Fat 0 g


Sodium 5969 mg248.71%

Total Carbohydrates 322 g107.3%

Dietary Fiber 87 g348%

Sugars 64 g

Protein 126 g252%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet