Chorizo and Garbanzo Bean Sauté

• 2 tablespoons olive oil
• 2 teaspoons minced garlic
• 1 small diced onion
• 1 small diced green bell pepper
• 1 pound (16 ounces) Johnsonville Chorizo Smoked Rope Sausage
• 1 jar (12 ounces) roasted red peppers, small diced
• 1 tablespoon Better Than Bouillon® Seasoned Vegetable Base
• 2 cans (15 ounces) garbanzo beans, drained

Optional

• 2 teaspoons chopped parsley
• 1 teaspoon crushed red pepper

1. Add the olive oil to a large sauté pan over medium-high heat.
2. Add the minced garlic, diced onion, diced green bell pepper, and chorizo to the pan. Sauté for 3-4 minutes.
3. Add the small diced roasted red peppers, Seasoned Vegetable Base, and drained garbanzo beans to the pan. Sauté for an additional 2-3 minutes.
4. Remove the pan from the heat. Stir in the chopped parsley and crushed red pepper, if using. Toss to combine. Serve immediately.