Best Garbanzos Chorizo With Spinach Recipes

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GARBANZOS AND GREENS WITH CHORIZO



Garbanzos and Greens with Chorizo image

Provided by David Tanis

Categories     dinner, project, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup dried chickpeas (garbanzo beans)
1/2 onion, stuck with a clove
1 small carrot, peeled, cut in 2-inch chunks
1 small bay leaf
Salt
2 tablespoons olive oil
1 large onion, finely diced (about 1 cup)
Salt and pepper
6 ounces Spanish chorizo, diced
2 teaspoons minced garlic
1/4 teaspoon pimentón
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 pound kale or chard, washed and cut in wide ribbons
1/4 cup pine nuts, lightly toasted, optional

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.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams

FRIED CHICKPEAS WITH CHORIZO AND SPINACH



Fried Chickpeas With Chorizo and Spinach image

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt
black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

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.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams

GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO



Garbanzos Con Chorizo - Chickpeas With Chorizo image

Tapas are an institution everywhere in Spain. These are tidbits of food for nibbling while chatting with friends and can be made with seafood, meat, eggs and vegetables, to be served hot or cold. Garbanzos, chorizo and Spanish pimientos del piquillo are some of the classic tapa ingredients. For an authentic touch, serve it in little earthenware dishes called "cazuelas", as it is served throughout Andalucia. Adapted from Beverly LeBlanc's book "World Food - SPAIN"

Provided by gemini08

Categories     One Dish Meal

Time 20m

Yield 6 cazuelas, 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
1 onion, finely chopped
1 -2 garlic clove, crushed
9 ounces chorizo sausage, casing removed, diced
1 (14 ounce) can chickpeas, drained and rinsed
1 (8 ounce) jar pimientos, del piquillo drained and sliced or
6 small pods sweet peppers, roasted and sliced
1 teaspoon sherry wine vinegar (to taste)
salt and pepper
chopped parsley (to garnish)
extra virgin olive oil (optional)

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.

Nutrition Facts : Calories 587.8, Fat 39.6, SaturatedFat 11.2, Cholesterol 56.2, Sodium 1099.8, Carbohydrate 36, Fiber 8.3, Sugar 7.4, Protein 22.4

CHICKPEAS AND CHORIZO



Chickpeas and Chorizo image

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Provided by Pete Zaria

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 6

Number Of Ingredients 11

½ pound dry garbanzo beans
1 red bell pepper
1 green bell pepper
1 tablespoon canola oil
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

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.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g

CHORIZO, SPINACH AND CHICKPEA SAUTE



Chorizo, Spinach and Chickpea Saute image

Provided by Guy Fieri

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
1/2 pound Mexican chorizo, casing removed
One 19-ounce can chickpeas, drained and rinsed
1/4 onion, sliced
1 cup diced button mushrooms
1/2 cup marinated artichoke hearts
2 teaspoons minced garlic
2 pounds fresh baby spinach
1/4 cup chicken stock
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

Steps:

  • Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
  • Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
  • Garnish with Parmesan.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH



Garbanzos (Chickpeas) With Chorizo and Spinach image

This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.

Provided by Greeny4444

Categories     Spanish

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 tablespoon olive oil
2 links chorizo sausage or 2 links turkey chorizo, chopped
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 bay leaves
2 tablespoons tomato paste
1 lb yukon gold potato, cut into 1/2-inch chunks
1 1/2 cups low sodium chicken broth
1/2 cup water
salt, to taste
fresh ground black pepper, to taste
2 (14 ounce) cans garbanzo beans, drained and rinsed
8 cups Baby Spinach, fresh

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.

Nutrition Facts : Calories 360.1, Fat 11, SaturatedFat 3.4, Cholesterol 17.6, Sodium 739.6, Carbohydrate 51.6, Fiber 8.9, Sugar 2.7, Protein 15.8

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