Fricassee de Garbanzos

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My grandmother made this dish often and it made for an inexpensive, quick and delicious dinner. Served with white rice, peas and a crisp salad, it’s a memory I have left stored in my heart for the grandmother that I adored. Like many of these dishes that I learned at a very young age, I have kicked up and tweaked the recipe some, but it still brings back the vision and aromas of my grandmother’s kitchen.

MISE EN PLACE

INGREDIENTS:

  • 2 1/2 Cups of diced yellow onion
  • 1 1/4 Cup diced green bell pepper
  • 1/4 Cup minced garlic
  • 1 Tsp. dry oregano
  • 1 Large bay leaf or two medium
  • 12 Oz. dry cured smoked bacon, sliced in lardons
  • 4 Oz. Spanish chorizo sliced in thin medallions
  • 1 Lb. smoked ham steak cut into 1/2 inch cubes
  • 2 29 Oz. cans of garbanzo beans, drained and rinsed
  • 1/2 Cup red wine
  • 2 Tbsps. olive oil
  • 1 28 Oz. can tomato puree
  • 1 Cup chicken broth

INSTRUCTIONS:

  • Place the tablespoon of olive oil and lardons in a large pan that has a lid. Begin cooking the lardons on medium heat, stirring often. They will begin to brown as the fat is rendered.
  • Once browned and on the crisp side, remove with a slotted spoon onto a plate lined with paper towels.
  • In the rendered fat, add the diced ham and fry on medium heat until the water from the ham has evaporated and the ham dices begin to have some color.
  • Remove the ham with a slotted spoon and put on a plate lined with paper towels.
  • Remove all the oil from the pan except for one tablespoon and add a tablespoon of olive oil.
  • Saute the onions, bell pepper, bay leaf and oregano on medium heat until the vegetables are very tender.
  • Add the garlic and continue sauteing for another 30 seconds or less.
  • Add the Spanish chorizo and saute until you get a golden color in the vegetable mixture.
  • Add the wine and reduce by half.
  • Add the lardons, ham and garbanzo beans, stirring carefully until all is well blended.
  • Add the tomato puree and chicken stock. Stir to combine all ingredients, cover and reduce to simmer.
  • Simmer for 1 hour.
  • Serve with steamed white rice and garnish with green peas.