Ingredients
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2 tbsp extra virgin olive oil
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3 1/2 oz chorizo, sliced
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1 lb peeled deveined shrimp, tails removed
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1 large onion, sliced
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1 red pepper, sliced
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1 tbsp minced garlic
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1 tbsp GOYA® Sofrito
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2 tsp GOYA® Adobo All-Purpose Seasoning with Pepper
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1 can GOYA® Chickpeas, drained and rinsed
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1 cup tomato sauce
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1/2 cup reduced-sodium chicken broth
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2 green onions, thinly sliced
Steps
1
Heat oil in large skillet over medium heat; cook chorizo for 3 to 4 minutes or until starting to brown. Add shrimp; cook for 1 minute. Transfer to plate.
2
In same skillet, cook onion, red pepper, garlic, sofrito and seasoning for about 3 minutes or until onion is slightly softened.
3
Stir in chick peas, tomato sauce and broth; bring to a boil. Reduce heat to medium-low; cover and cook for about 10 minutes or until sauce thickens. Stir in chorizo mixture; cook for about 2 minutes or until shrimp is cooked through. Sprinkle with green onions.
Comments
Recipe provided by Goya