Chickpea stew with chocolate

Potaje de garbanzos con choco

We love spoon dishes, among our favorites are those made with legumes. This recipe for chickpea stew with choco is tremendous, a very Andalusian dish that has conquered us.

Time: 1 hour

Difficulty: Medium

Servings: 4


1/2kg chickpeas

1 fresh chocolate

1 onion

1 green pepper

1 red pepper

3 garlic cloves

2 ripe tomatoes

1 bay leaf



Extra virgin olive oil

1 teaspoon sweet paprika

1 piece of fresh chorizo

1 piece of fresh blood sausage


  1. The night before, soak the chickpeas.
  2. We ask our fishmonger to clean the cuttlefish well and cut it into pieces.
  3. Chop the vegetables finely and set aside.
  4. In our Presto pot we cover the bottom with olive oil, add the vegetables and sauté slowly until soft.
  5. Once poached, add the choco and sauté for a few minutes.
  6. We add the water and the chickpeas, the bay leaf, the salt, the pepper and the paprika.
  7. We close the pot and when the weight rises we let it boil for 20 minutes.
  8. We put water to boil in a saucepan and add the chorizo ​​and blood sausage, cook for a while. This way we don't add extra fat to the stew.
  9. After time, we open, check that our chickpeas are tender and let them rest over low heat for a few minutes. We add the chorizo ​​and blood sausage.
  10. We serve and enjoy.

*This type of stew is better if we make it overnight, it will be more set.

Photographs and recipe by Raquel .

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