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Chickpeas are a basic in Cuban cooking. Serve this as a main or with eggs on top for breakfast. It is also good as a side for a barbecue or pork chops. If you don't want to deep fry your chickpeas, toss them with oil and bake them at 400 F for 25 to 30 minutes. When it comes to textural diversity, this recipe has it all.

Servings: 4

Ready Time: 1 hour

Garbanzos fritos

2 tbsp olive oil

5 oz (150 g) bacon, chopped

1 cup diced Spanish onion

1 green bell pepper, cut in 1/4-inch dice

1 red bell pepper, cut in 1/4-inch dice

4 tsp finely chopped garlic

4 slices serrano ham, chopped

3 bay leaves

2 Spanish chorizos, cut in 1/4-inch dice

1 cup red cooking wine

2 14-oz (398-mL) cans of chickpeas, drained and rinsed

1 cup passata (tomato purée)

1/2 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp sherry vinegar

1/2 tsp ground cumin

Salt and freshly ground pepper

Fried chickpeas

Vegetable oil for frying

1 tbsp paprika

1 tsp chipotle powder



1/2 cup sour cream

2 tbsp mayonnaise

2 tbsp lime juice

2 tbsp chopped cilantro

1 tsp chopped garlic


Heat a large skillet over medium-high heat. Add the oil. Sauté the bacon until browned but not crispy – about five minutes. Remove from oil and reserve. In the same oil, sauté the onions, peppers, garlic, ham, bay leaves and chorizo for about 6 to 8 minutes or until the vegetables have softened. Add wine, three-quarters of the chickpeas and reserved bacon. Stir in the passata, ketchup, Worcestershire sauce and vinegar. Sprinkle with cumin and stir to combine. Bring to a boil, then reduce heat to medium-low and simmer until the sauce is thick and flavourful – about 15 minutes. Season with salt and pepper.

Heat one inch of oil over high heat. Oil should be 350 F. Pat the remaining chickpeas dry and add to the oil. Fry until golden – about four minutes. Using a slotted spoon, remove from the oil and place on a paper towel to drain for a few minutes. Transfer to a bowl and toss with paprika, chipotle powder and salt.

Transfer the garbanzos fritos to a serving dish and scatter over the fried chickpeas to add texture.

Put all the ingredients for the crema into a blender and blend for 30 seconds to puree. Drizzle over the garbanzos fritos to serve.

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