Bring on the vibrant flavors of Spain with this traditional Spanish dish.
Recipe tags: vegetable base, easy difficulty, main, pork, skillet
| 2 Tbsp | olive oil |
| 2 tsp | minced garlic |
| 1 | small diced onion |
| 1 | small diced green bell pepper |
| 1 lb | Johnsonville Chorizo Smoked Rope Sausage |
| 1 jar | (12-ounce) roasted red peppers, small diced |
| 1 Tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 2 cans | (15-ounce) garbanzo beans, drained |
| 2 tsp | chopped parsley (optional) |
| 1 tsp | crushed red pepper (optional) |
Add the oil to a large sauté pan over medium high heat.
Add the garlic, onions, green bell pepper and chorizo and sauté for 3-4 minutes.
Add the roasted red peppers, Seasoned Vegetable Base and garbanzo beans to the pan and sauté for 2-3 minutes more.
Remove the pan from the heat and add the parsley and crushed red peppers. Toss to combine. Serve immediately.