Best Spanish Garbanzos Recipes

SPANISH CHICKPEAS AND COD (GARBANZOS CON BACALAO)

Spanish Chickpeas and Cod (Garbanzos Con Bacalao) image

Make and share this Spanish Chickpeas and Cod (Garbanzos Con Bacalao) recipe from Food.com.

Provided by Rosethorn

Categories One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

400 -500 g dried garbanzo beans
1 italian green pepper
1 tomatoes
1 head garlic
1 white onion
200 g salt cod fish
1/2 cup olive oil (to taste)
1 small potato
1 tablespoon paprika
salt and pepper

Steps:

The night before you have to desalt the cod in a bowl with water (change the water two or three times). Use another large bowl with water and put the dried chickpeas inside.
Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.

Nutrition Facts : Calories 830.8, Fat 34.7, SaturatedFat 4.7, Cholesterol 76, Sodium 3547, Carbohydrate 79.4, Fiber 20.6, Sugar 14.1, Protein 53.6

SPANISH GARBANZOS

Spanish Garbanzos image

I first tried this recipe while traveling in Chile. I later found that it originated in Spain and migrated over to Chile. The Chilean version is a little different than the original Spanish one but I personally prefer it. Be prepared - it's a rich dish and rather time consuming, but perfect for a cold winter evening.

Provided by NannyMarvel

Categories One Dish Meal

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 lb dried garbanzo beans (washed and sorted)
1/2 lb raw bacon, chopped
1 large onion, chopped
3 -4 lbs country-style boneless pork ribs, cut in chunks
2 linguica sausage, cut in chunks
1 cup white rice
1 small head cabbage, cut in quarters and then cut the quarters in half
Tabasco sauce (optional)

Steps:

Place the garbanzo beans, bacon and onion in a stockpot. Cover with two inches of water. Bring to a boil, turn heat down and simmer until the garbanzo beans are just starting to get tender (about 1 to 1 1/2 hours).
Add pork chunks and linquica chunks to the pot. Add more water to cover the contents to about 1 inch above. Stir, cover the pot and simmer until the meat is done (1 to 1 1/2 hours). Add more water during cooking, if necessary) to keep it about 1 inch above contents.
Add salt and pepper to taste. Add the rice to the pot with 2 more cups of water and stir. Place the cabbage on top, sprinkle with Tabasco sauce, cover and simmer for 30 minutes. Let sit off heat for 20 minutes before serving.
Serve with a bottle of Tabasco sauce and a bowl of olive oil on the table. A loaf of good crusty French bread and a nice red wine makes an unforgettable meal.

Nutrition Facts : Calories 919.9, Fat 34.7, SaturatedFat 10.8, Cholesterol 193.5, Sodium 509.6, Carbohydrate 80.6, Fiber 17.4, Sugar 13, Protein 70

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