Cocido de Garbanzos

Pancetta makes a good subsitute for tocino.
Country of Origin

1 lb. garbanzo beans(chickpeas)
1 bay leaf
1 garlic clove, peeled
3 oz. tocino, diced
1 medium onion, sliced
3 Spanish chorizos, cut into 1/4-inch slices
1 tsp. sweet paprika
1/2 tsp. vinegar
Salt and freshly ground black pepper


1. Soak garbanzos overnight in cold water to cover by 3 inches. Drain and place in large pot. Add bay leaf, garlic, and enough water to cover. Bring to a boil, cover, and cook over low-medium heat for 30 minutes. Turn off heat and let stand, covered.

2. In a skillet, cook tocino until golden brown. Remove and set aside. In same pan, cook onion and chorizo slices. Sprinkle with paprika, vinegar, and salt and pepper to taste. Add mixture to garbanzos, along with browned tocino, then cover and cook at low heat until garbanzos are tender but not mushy.