After perusing the mecca of the Hispanic pantry at Conchita Brands recently, short order got the urge to cook up some traditional Latin food. So we asked Sixto Ferro Jr. for his "quick and dirty" recipe for a family favorite, "Garbanzo's Fritos." This literally translates to fried chickpeas although they are not actually fried and the dish is more of a savory stew than "frito." The tangy and slightly spicy flavors are great served over some white rice.
Garbanzos Fritos
6 chorizo sausages- sliced into 1 inch pieces
1- 15 oz can of Conchita garbanzos
1- 13 oz can of Conchita sofrito
1 - 8 oz can of Conchita tomato sauce
1/2 cup of Conchita white cooking wine
2 tbsp Conchita olive oil
Add the olive oil and chorizo into a heavy saucepan and cook for about 10 minutes, until chorizo is cooked. Add the garbanzo beans, sofrito and cooking wine. Cook for for about 5 minutes, stirring constantly. Add in the tomato sauce and let cook for 10 minutes or until the sauce has reduced and thickened a bit.
Serve over rice.
