Chickpeas and Chorizo Tarifi

Malzemeler

• 0.5 pound dry garbanzo beans1 red bell pepper1 green bell pepper1 tablespoon canola oil4 red potatoes, cut into 1/2-inch cubes9 ounces Spanish-style chorizo, cut into 1/2-inch cubes1 yellow onion, cut into large chunks8 cloves garlic, or more to taste1 teaspoon paprika0.5 teaspoon salt, or more to taste0.25 cup dry sherry, or more to taste

Hazırlanışı

1. Place beans into a large container; add enough cool water to cover by several inches. Soak beans for 8 hours to overnight. Drain and rinse before using.
2. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
3. Cut bell peppers in half lengthwise. Remove and discard stems, seeds, and ribs. Arrange pepper halves, cut-sides down, onto the prepared baking sheet.
4. Roast peppers under the preheated broiler until blackened and blistered, 5 to 8 minutes; transfer to a bowl, seal tightly with plastic wrap, and let steam until skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
5. Heat oil in a large pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes. Add chorizo and continue to cook until hot, 3 to 5 minutes. Stir in sliced peppers, onion, garlic, paprika, and salt; cook, stirring occasionally, until onion is softened, about 10 minutes.
6. Stir in beans, then pour in sherry and bring to a boil. Reduce heat to medium-low, cover the pot, and simmer until beans are tender, 10 to 15 minutes.

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