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

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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