Baltic Maid

Arroz con Chorizo y Garbanzos – Rice with Chorizo and Chickpeas

Posted on | August 11, 2012 | 5 Comments

There is the Spanish-style Chorizo which is more like a traditional sausage which is cured and can be sliced. And then there is the Mexican variety of Chorizo which is more readily available where I live. This type is made of ground raw meat usually pork and therefore it needs to be cooked before consuming unlike its Spanish counterpart. The Mexican Chorizo is often uncased or it needs to be uncased before cooking. I learned the difference between the two types the hard way. The first time I bought this sausage I was a bit surprised because I thought I bought a more traditional type of sausage rather than ground meat. There are actually quite a few different types of Chorizo sausages available in different regions of the world. I had no idea…

After being told that Chorizo can be fried and mixed with garbanzo beans which I love by the way and then served with rice, I was willing to give this sausage meat another try after the first disappointment. I am glad I did because this was absolutely delicious.       

Arroz con Chorizo y Garbanzos – Rice with Chorizo and Chickpeas


  • olive oil
  • 12 oz / 340 g Mexican chorizo  
  • 1 green bell pepper, diced
  • 1 medium sized onion, diced
  • 3-4 garlic cloves, grated
  • 4 tbsp minced fresh cilantro
  • 2 tbsp capers
  • 3 1/2 cups / 575 g cooked garbanzo beans, drained
  • 3 tomatoes, diced
  • 3/4 cup / 180 ml tomato sauce
  • water
  • 1 tsp cumin
  • salt, pepper to taste
  • cooked rice, I used brown rice


Heat a little olive oil in a large frying pan. Add the sausage meat, brown it and then remove it from the pan.

Sauté the bell pepper, onion, and garlic until soft.

Add the cilantro and the capers and sauté for additional 2-3 minutes.

Add the garbanzo beans, tomatoes, and the tomato sauce. Combine everything and bring it to a boil. Then reduce the heat and let the mix simmer for about 10 to 15 minutes. Add some water if necessary or desired.

Then add the cooked chorizo and cook for an additional 5 to 10 minutes. Add the cumin and season to taste with salt and pepper.

Serve with rice. I used brown rice.

Guten Appetit!

Reis mit Chorizo und Kichererbsen


  • Olivenöl
  • 340 g mexikanische Chorizo
  • 1 grüne Paprika, in kleine Würfel geschnitten
  • 1 mittelgroβe Zwiebel, in kleine Würfel geschnitten
  • 3-4 Knoblauchzehen, gerieben
  • 4 EL klein geschnittenes, frisches Koriandergrün/Cilantro
  • 2 EL Kapern
  • 575 g gekochte Kichererbsen, abgetropft
  • 3 Tomaten , in kleine Würfel geschnitten
  • 180 ml Tomatensoβe
  • Wasser
  • 1 TL gemahlener Kreuzkümmel
  • Salz, Pfeffer, nach Geschmack
  • gekochter Reis, z.B. Naturreis


Ein wenig Olivenöl in einer groβen Pfanne erhitzen. Das Chorizofleisch hinzufügen und im Öl braten. Das Fleisch dann mit einem Löffel aus der Pfanne nehmen.

Die Paprika, Zwiebel und den Knoblauch in die Pfanne geben und braten bis die Zwiebelstückchen glasig werden.

Das Korianderkraut und die Kapern hinzufügen und für 2 bis 3 Minuten mitbraten.

Die Kichererbsen, Tomaten und die Tomatensoβe ebenfalls in die Pfanne geben. Alles miteinander vermischen und zum Kochen bringen. Die Hitze reduzieren und alles für ca. 10 bis 15 Minuten köcheln lassen.  Be Bedarf ein wenig Wasser hinzufügen.

Dann das gebratene Fleisch hinzufügen und alles 5 bis 10 weitere Minuten köcheln lassen. Mit Kreuzkümmel, Salz und Pfeffer abschmecken.

Mit Reis servieren. Ich habe Naturreis verwendet.

Guten Appetit!

Source:  slightly adapted from The Noshery


5 Responses to “Arroz con Chorizo y Garbanzos – Rice with Chorizo and Chickpeas”

  1. My Italian Smörgåsbord
    August 13th, 2012 @ 13:10

    this may easily end up on our table soon. what an interesting idea to add capers! I think I will just have to make it as it is :) understand you on the sausages confusion. imagine my confusion, as an Italian, coming to Sweden. did not dare eat sausage for months (maybe even a year).

  2. beti
    August 15th, 2012 @ 08:12

    everything tastes better with chorizo

  3. BalticMaid
    August 16th, 2012 @ 23:24

    @ My Italian Smörgåsbord: Thank you for your sweet comment… You made my day :-D
    Hahaha… yes, the sausage confusion… I hope you managed to find what you like though. I bought what they called “German Bratwurst” here in California. I was really excited because I love this sausage. But much to my dismay, it wasn’t even remotely close to a traditional Bratwurst. I was very disappointed.

    @ Beti: :-D I’m convinced. I’m excited to try more recipes… Thank you for your comment!

  4. Justine
    September 11th, 2012 @ 13:51

    I just tried this recipe (but I had to use hot Italian sausage… curse you, grocery store) and oh my goodness.. I am in love. Thank you so much!(the capers are the perfect touch!)

  5. BalticMaid
    September 15th, 2012 @ 13:46

    @ Justine: So sorry about the sausage but I am so glad to hear that you loved it. Your comment brightened my day. Thank you!!! :-D

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