Chickpeas and Chorizo

Ingredients

• 0.5 pounds dry garbanzo beans
• 1 red bell pepper
• 1 green bell pepper
• 1 tablespoon canola oil
• 4 reds potatoes , cut into 1/2-inch cubes
• 9 ounces Spanish-style chorizo , cut into 1/2-inch cubes
• 1 yellow onion , cut into large chunks
• 8 cloves garlic , or more to taste
• 1 teaspoon paprika
• 0.5 teaspoons salt , or more to taste
• 0.25 cups dry sherry , or more to taste

Instructions

1. 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. 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. 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. 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. 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. 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.