Garbanzos Y Chorizo Recipes

GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO

Steps:

• Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
• Stir in chorizo and continue cooking until heated through.
• Tip the mixture into a bowl and stir in the chickpeas and peppers.
• Splash with sherry vinegar and season with salt and pepper.
• Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
• Cooks note:.
• I also added a splash of EVOO.

CHICKPEAS AND CHORIZO

Steps:

• Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
• Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
• Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
• Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

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 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

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

FRIED CHICKPEAS WITH CHORIZO AND SPINACH

Steps:

• Heat the broiler.
• Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
• Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
• Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

GARBANZOS Y CHORIZO

Steps:

• In a large saute pan, heat olive oil and saute onion until golden.
• Add sliced chorizo and cook, stirring frequently to release the flavors, for approximately 1 minute.
• Add the beans and cook another 5 minutes.
• Season with salt and pepper.

SPANISH BAKED RICE WITH CHORIZO AND CHICKPEAS

Steps:

• Step 1 Place chickpeas in large saucepan; pour in enough water to cover. Let stand overnight; drain. Step 2 Return chickpeas to saucepan; add enough fresh water to cover by 1 inch. Bring to boil; reduce heat to medium-low. Cover and cook for 1 1/2 to 2 hours or until tender; drain. Step 3 Preheat oven to 400°F. Heat oil in cazuela or Dutch oven set over medium heat; cook chorizo and onion for 5 to 8 minutes or until chorizo is starting to brown and onion is slightly softened. Step 4 Stir in chickpeas, rice, Sazón, Adobo seasoning and paprika; cook for 2 to 4 minutes or until well coated. Stir in 4 cups water, diced tomatoes and bouillon; bring to boil. Nestle head of garlic into center of rice mixture in pan. Step 5 Transfer to oven. Bake, uncovered, for 35 to 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving. Step 6 Garnish with parsley. Serve rice with a squeeze of roasted garlic over each serving. Note: For a simple variation, add a handful of raisins and a handful of capers to the rice mixture before baking.