Gluten Free Chorizo with Garbanzo Bean Mash and Garlic Stewed Tomatoes Recipe

Gluten Free  Chorizo with Garbanzo Bean Mash and Garlic Stewed Tomatoes


The garbanzo bean mash came about when for some strange reason I had a glut of garbanzo beans. Since I love hummus it was only natural for me to mash them up and serve the hot.  It worked!


Serves 4


1 pound/450g Chorizo
1 tablespoon/20ml plus 1 teaspoon olive oil
4 tomatoes, diced
3 cloves garlic, minced or thinly sliced
½ cup/125ml chicken stock, water or wine
28 ounces/794g cans garbanzo beans
¼ cup/60ml chicken stock
1 teaspoon/5ml sea salt
½ teaspoon/2ml black pepper


Heat 1 teaspoon/5ml oil in a large skillet over medium heat. Add chorizo and brown for 1-2 minutes on all sides.  Remove chorizo from pan.  Add garlic and cook for 30 seconds.  Add tomatoes and ½ cup/125ml stock.  Cook for 5-7 minutes.  Heat remaining stock to a boil in a pan large enough to hold beans.  Drain beans, reserving the cooking liquid, and place in a food processor. Add seasoning and pulse.  Add stock a little at a time until smooth.  

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