I was looking through the recipe collection on Latina.com (Latina Magazine's website) and I saw a very delicious looking photo for Cocido de Garbanzos. However, the recipe associated with the photo didn't seem to quite match up. I noticed in the photo that I didn't see any chorizo or any crumbled fried pancetta on the top. It also had sliced carrots which wasn't an ingredient at all in the recipe. Confused, I decided to change the recipe into my own. I took the elements I liked from both the picture and the recipe and made it my own dish. I paired it with some Arroz con Fideo (rice with noodles) and then made some tropical fruit salad with Kiwi, Papaya and Mango. Perfect Latin meal! I hope you'll try it.
Garbanzo con Chorizo
29 oz. can of Goya Garbanzo Beans/Chick Peas
2 cups of water
1 bay leaf
2 cloves of garlic, smashed
2 ounces of chopped pancetta
1 carrot, peeled and sliced
1 link of chorizo, casing removed, sliced in half
and sliced into half moons
1/4 teaspoon of paprika
1/2 teaspoon of red wine vinegar
pepper (salt if you must, but I would skip)
cilantro for garnish
In a pot, add your Garbanzos, water, bay leaf and cloves of garlic. Cook over medium heat for 25 minutes or until most of the water is gone.
In the mean time, add chopped pancetta to a small sautee pan and fry in its own fat until crispy. Set aside on a paper towel to dry. In that same pan, add the carrots and chorizo. Cook until the carrots start to get a little soft but still hold their structure. Around 5 minutes. Add carrot and chorizo as well as the red wine vinegar to Garbanzos and season with paprika and pepper. Top with cilantro for garnish.
Arroz con Fideos
1/2 cup of crushed Goya Fidelini Pasta
(or Angel hair pasta)
2 cups of white rice (rinsed)
3 cups of boiling water
salt to taste
Drizzle a little bit of olive oil in the bottom of a big pot and heat up. Add the crushed fidelini (fideos) to the pot and cook until they start to get golden brown. Be careful not to let them burn. Then add your 2 cups of rinsed rice and stir. Add the 3 cups of boiling water and salt to taste. Heat uncovered at medium-high until most of the water is evaporated. Turn the heat to very low and cover with a sheet of aluminum foil and the pot cover over that. Cook for 10 minutes. Stir the rice. Cover again with both aluminum and pot cover and cook again for another 10 minutes.