Best Chorizo And Garbanzos 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.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH

Steps:

• Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
• Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
• Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
• Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
• Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
• Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

GARBANZOS AND CHORIZO WITH SPINACH

Steps:

• Heat the oil on medium in a large pot or saucepan. Add the chorizo and saute until lightly browned, about 5 minutes. Remove from the pan and set aside. Add the onion, garlic, red pepper flakes and paprika to the pan and cook until the onion begins to brown, about 5 minutes. Stir in the tomato paste and cook for another few minutes until it evenly coats the onions and garlic. Add the potatoes, bay leaves and stock and simmer everything until the potatoes are just tender, about 10 minutes. Add the garbanzo beans and cook for another 5 minutes. Season with salt and pepper. At the last moment, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

GARBANZOS WITH CHICKEN AND CHORIZO

Steps:

• Pat chickpeas dry. Slice chorizo. Slice onion thinly. Shred chicken meat.
• Heat 1 Tbsp oil in a deep skillet and add onion and chorizo. Cook and stir for a few minutes, then add garbanzos.
• Cook this mixture on medium heat until chorizo and garbanzos begin to crisp. Remove to side plate.
• In same pan, heat another Tbsp oil (Might need more) Add Romesco cubes (ice-cube trays) and tomato paste and harissa.
• Add shredded chicken and reserved garbanzo mixture. Stir and slowly add cream.
• Taste and add salt and pepper, as desired

CHORIZO AND GARBANZOS

Steps:

• Saute the onion and garlic in the olive oil.
• Remove chorizo from casings and add to the frying pan, breaking it up as you brown it.
• Add canned tomatoes, salt and drained beans.
• Simmer for about 30 minutes.
• Serve over rice or in tortillas. You can top with cheese, sour cream, cilantro, or green onion.