Garbanzos a lo Cubano-ish

A pan of pizza with cheese and sauce.

Garbanzos a lo Cubano-ish

Servings 4 Servings


  • ½ pound chorizo, sliced in half moons
  • 1 onion, chopped
  • ½ red bell pepper, chopped
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes
  • ¼ cup white wine
  • 1 (8-ounce) can tomato sauce
  • (15-ounce) can chickpeas, drained and rinsed
  • ½ pound diced ham
  • ½ cup water
  • 1 teaspoon kosher salt
  • ¼ teaspoon cracked black pepper
  • dash tabasco sauce
  • ¼ cup fresh basil leaves, plus more for garnish
  • ¾ cup shredded mozzarella
  • 1 burrata ball, torn into pieces
  • 1-2 teaspoons olive oil
  • pinch crushed red pepper flakes
  • crusty bread, optional


  • In a medium skillet, add chorizo and sauté 3-5 minutes. In the same pan with the rendered oil from the chorizo, add the onion, and bell pepper and sauté 3-5 minutes, until soft and translucent. Add garlic and cook for 30 seconds. Add the tomatoes and tomato sauce and cook until they begin to soften and pop. Add the chickpeas, ham, and water; stir to combine. Season with salt, black pepper, and a dash of hot sauce.
  • Simmer for 10 minutes, add the fresh basil and cook for 5 minutes. Add shredded mozzarella, and burrata. Cover with the lid for the cheeses to melt. Remove from heat.
  • Drizzle olive oil over the burrata and sprinkle a pinch of crushed red pepper. Enjoy!