Abuela’s Cuban Garbanzos Fritos

Abuela’s Cuban Garbanzos Fritos recipe is a traditional Cuban appetizer that everyone is going to love. It’s easy to do, and filled with traditional Cuban flavor that can work as an appetizer or main course.

This dish is very popular in Cuban cuisine. However, don’t let that scare you off from making it. Cooking is all about just trying things out. The more things you try, the more experience you gain and the easier new recipes will come. We promise our recipe will break it down so that you can easily catch on and find a way to make this dish your own.

What is Cuban Garbanzos Fritos

Garbanzos Fritos literally translates to fried chick peas. Chickpeas are big in Cuban cuisine, since there is so much influence coming from Spain. This appetizer is a marriage between chorizo, sofrito and chick peas that everyone is going to love.

This dish traditionally begins with chorizos are fried in oil to set the foundation, and then you layer it with the sofrito flavor, and finish pan frying the chickpeas until you are left with a perfect appetizer for any party you are hosting.

In this recipe we wanted to add in a few extra levels of flavor. We love the flavor chorizo lends to the dish, so why not elevate it with the addition of bacon and ham. We also finish it off with fresh herbs, because we think it really brings some freshness to it.

Remember that if there is ever anything in a recipe that you do not like, you can leave it out or find a substitute.

A Few Tips When Making Our Abuela’s Cuban Garbanzos Fritos

You do not have to use fresh beans. For anyone who is intimidated by fresh beans, DON’T BE! You can just use two cans and no one will be able to tell the difference, we promise. If you like to do fresh beans, and you have the time to do it- go for it. There is no right or wrong way.

If you are making fresh beans remember DO NOT ADD SALT while you are boiling the beans.

One of the best lessons we took from cooking with our Abuela’s is you make due with what you have. If you are missing an ingredient, or don’t have time for fresh beans do not panic. Just go with what you have. Find a good substitute (or something close enough) and roll with it.

Try Some of Our Other Classic Cuban Recipes

Abuela’s Cuban Garbanzos Fritos

Recipe by Abuelas Cuban CounterCourse: Entree, AppetizersCuisine: CubanDifficulty: Easy, Moderate

Servings

4

servings

Prep time

15

minutes

Cooking time

20

minutes

Ingredients

• 1 bag of fresh garbanzos (chick peas) or 2 cans drained chickpeas
  

• 1/2 lb (about 6 slices) bacon cut in small pieces before frying

• 2 slice hormel canned ham cut in small cubes, or any good breakfast ham

• 2 large spanish chorizos sliced in button rounds, or cut diagonal (looks better)

• 1 large sweet onion diced

• 6 garlic cloves minced

• 1 large sweet red bell pepper diced

• 1 large Cubanelle pepper diced (can substitute a poblano or a green pepper)

• 2 tablespoons tomato paste

• 1½ cups vino seco

• ¼ tsp worcestershire sauce

• ½  tsp garlic powder

•  1 pack sazon con achiote

• ½  tsp salt

• ¼  tsp ground black pepper

• ½ teaspoon paprika

• 2 tbsp parsley diced (about two small handfuls) separated

• 1 cup water

Directions

• If you are making fresh garbanzos, leave one bag covered in 4 cups of water overnight and covered.  Once you have soaked them overnight, drain.  Put them in a large pot in about 6 cups of water, along with half an onion and 2 bay leaves NO SALT, and bring to a boil.  They will need to boil for at least one hour to get soft and ready to throw into the recipe.
  
• As the beans boil, about 45 minutes you can get started.  In a hot deep skillet fry bacon pieces until crisp but don’t let it burn. Scoop out of pan and set aside in a separate dish.
• Now with a pan filled with greasy bacon drippings, add the onion and begin to cook.  Then add the pack of sazon, teaspoon of paprika, and some salt and pepper.  Stir for a minute, and then add the peppers, ham, and Spanish chorizo. Saute all until the onions and peppers are cooked down.
• Then add tomato paste,  worcestershire sauce and vino seco.  Stir with the vegetables.  Once it settles and starts to come together, clear a little space in the pan and add your garlic and cook it evenly before stirring in with the rest of the vegetables. 
  
• Add the chickpeas, a teaspoon of salt and pepper (especially if working with fresh beans since they have not been salted at this point) turn the heat up to high.  Stir and let it all cook together for a 2-3 minutes.
  
• If you’re using fresh beans, add 1 cup of water, and lower the heat and let simmer all together for about 6 minutes or until the water has almost evaporated.
• Add half the parsley, and the bacon. Stir well, and continue sauteing over medium low heat until your sauce is somewhat thick. Chickpeas should have a thick sauce and not be soupy or watery. Continue to stir and cook over a low flame for about 20 minutes. Taste for seasoning salt, then serve over white rice or alone with crusty Cuban or French bread.

Notes

• Here you can add additional notes and links.