Fried Chickpeas With Bacon Ham Chorizo Garbanzos Fritos Con Tocino Jamon Y Chorizo Recipes

GARBANZOS AND GREENS WITH CHORIZO

Steps:

• Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
• Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
• Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.

FRIED CHICKPEAS

Steps:

• To a large skillet set over medium-high heat, add enough olive oil to reach a depth of 1/2 inch. Meanwhile, dry chickpeas thoroughly using paper towels.
• Slowly add chickpeas to oil, being careful as they may splatter. Fry chickpeas, stirring frequently, until golden brown, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet to drain. Season with salt and pimento, if desired. Let cool completely, and store in an airtight container.

FRIED CHICKPEAS WITH BACON, HAM & CHORIZO, GARBANZOS FRITOS CON TOCINO, JAMON Y CHORIZO

Steps:

• 1. In a hot skillet fry bacon pieces but not until crisp. Fry until cooked but still soft do not let it get crispy. Remove from pan into a seperate dish.
• 2. Next in the hot bacon drippings add the onion, peppers, garlic, cilantro, ham, and Spanish chorizo or pepperoni. Saute all until the onions and peppers are limp.
• 3. Next deglaze with the wine stirring well add the chickpeas,the bacon and continue to saute for about another minute.
• 4. Now add the tomato sauce, ketchup, worcestershire sauce, vinegar, and the seasonings; oregano, cumin, salt, pepper, and garlic powder. Stir well continue sauteing over medium low heat until your sauce is somewhat thick. Chickpeas should have a thick sauce and not be soupy or watery. This recipe does not take any water. Continue to stir and cook over a low flame for about 30 minutes. Taste for seasoning salt, then serve over white rice or alone with crusty Cuban or French bread. Pass the table wine Enjoy