Note: When we did a whole issue on garbanzo beans, many kitchen tasters were amazed at all the ways you could cook a chickpea. The most popular of the bunch came from Mayi Brady, who contributed this recipe from her Cuban mother, Norma De la Cal. Think of it as Cuban refried beans. "To be perfectly honest, this wasn't my favorite dish of hers," Brady wrote in her June article. "I was tired of eating Cuban food all the time and wanted hamburgers and hot dogs. But as my palate has matured, so has my appreciation for the simple, hearty flavors in this recipe."
1 onion, chopped
3 cloves garlic, minced
1 tablespoon olive oil
1 green pepper, chopped
1 teaspoon oregano
1/4 pound ham, diced
1/4 pound chorizo, crumbled
1 (14-ounce) can chopped tomatoes with juice
1/4 cup dry white wine
2 cups cooked garbanzo beans
Saute onion and garlic in oil in large saucepan until lightly browned, about 5 minutes. Add green pepper and oregano and continue to saute about 5 minutes, until pepper is tender. Stir in ham, chorizo, tomatoes with juice, wine and garbanzo beans. Heat to boiling.
Reduce heat, cover and simmer about 15 minutes. Remove cover and continue to simmer about 10 minutes, until juices reduce and mixture thickens. Season to taste with salt and pepper. Makes 4 servings.
Each serving contains about: 364 calories; 934 mg sodium; 35 mg cholesterol; 17 grams fat; 34 grams carbohydrates; 19 grams protein; 2.73 grams fiber.Copyright © 2015, Los Angeles Times