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  • angildersleeve

Asturian-Style Garbanzos (Chickpeas) with Chorizo, Blood Sausage, and Pancetta

Updated: Jun 28, 2023

In this video I make garbanzos with chorizo, blood sausage (Morcilla), and pancetta (panceta Iberica). The ingredients are listed below. Watch the video for the methodology I use to cook garbanzos in the style of Asturias, Spain, from my tiny home kitchen here in Gijon.

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1.5 cups dried garbanzo beans

3 cloves garlic, minced

2 onions, diced

1/2 leek, finely sliced

2 carrots, diced

1 stalk celery, diced

2 bay leaves

3 Tbsp tomato puree

2 Tbsp olive oil

2 Tbsp smoked pimenton (paprika)

4 cups water

2 links chorizo, cut into large sections

1 link morcilla (blood sausage), cut into large sections

4 slabs pancetta, cut into giant lardons


(1) Soak the garbanzo beans overnight in cold water.

(2) Prepare your chorizo, pancetta (panceta Iberica), and vegetables.

(3) Add the olive oil to a cooking pot, and add the chorizo and pancetta.

(4) Cook over medium heat for 3 minutes.

(5) Add your vegetables, and allow them to sweat for 15 minutes.

(6) Add the pimenton, bay leaves, and tomato puree, and cook for an additional ten minutes.

(7) Add the drained garbanzo beans and cover with water.

(8) Bring to a simmer and reduce the heat to medium-low.

(9) Cook for 30 minutes at a simmer. Skim off any scum that rises to the surface, leaving the fat.

(10) Add your remaining morcilla and chorizo and cook for an additional 1.5-2 hours, or until the beans are fully cooked.

(11) I served these with pan-fried potatoes, for a video showing how to make those potatoes:

(12) Serve hot, with potatoes and bread (pan)!

Equipment and Supplies:

Buy yourself some garbanzos (chickpeas!):

This is the fourth video I shot using the new Smooth Q-3 iPhone stabilizer from Zhiyun:

For an amazing Dutch oven:

For a nice wooden spatula with a flat end:

For an awesome spoon from Kunz:

For a nice paring knife of good value:

Nice olive oil:

The Wusthof 8" chef’s knife I use:

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