Entered for safe-keeping, by Ann Taylor Pittman, September 2010 Cooking Light. Calls for 6-quart pressure cooker. Be sure to use high-quality Spanish chorizo instead of fresh or raw Mexican chorizo. Note: the chickpeas do not need to be pre-soaked.
Provided by KateL
Categories Stew
Time 1h21m
Yield 7 1/2 cups, 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a 6-quart pressure cooker over medium-high heat.
- Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
- Add garlic and chorizo; sauté 2 minutes.
- Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
- Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Discard bay leaves.
- Add escarole and remaining ingredients, stirring just until escarole wilts.
- Serve immediately.
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