Catalan Chickpeas Recipes

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CHICKPEA WITH SPINACH AND CHORIZO



Chickpea with Spinach and Chorizo image

A spanish tapas turned into a full meal stew

Provided by Christopher T.

Categories     Main Course

Time 1h

Number Of Ingredients 14

1½ lbs chorizo (Mexican-style, casing removed)
2 yellow onions (chopped)
5 cloves garlic (minced)
1 fire roast red pepper (cut into strips)
1 tbsp tomato paste
1 tsp smoked paprika
½ tsp cumin
¼ cup black currants (dried)
28 oz chickpeas (canned)
28 oz canned whole tomatoes (roughly broken up)
1 tsp sea salt
1 pinch black pepper (to taste)
2 cups chicken broth (or vegetable broth)
6 oz baby spinach leaves

Steps:

  • Remove the chorizo from its casing and break into 1 - 1½ inch pieces. In a dutch oven add olive oil and saute chorizo until browned, remove the pieces with a slotted spoon to a paper towel lined plate. Reserve.
  • Add the onion into the dutch over with the remaining grease from the chorizo. Saute until translucent, and add the garlic, red pepper saute for 1 more minute until garlic is fragrant. Add the tomato paste, smoked paprika, cumin, currants, andd chickpeas. Stir mixture together until chickpeas are well coated. Add the canned tomatoes, breaking up the tomatoes by hand and add approxiamtely half the juices remaining in the can. Add the broth and stir to mix. Bring mix up to a slow boil, reduce to a simmer and partially cover with lid over low heat
  • Allow stew to cook for 45 minutes to 1 hour. Serve hot

Nutrition Facts : Calories 899 kcal, Carbohydrate 73 g, Protein 49 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 106 mg, Sodium 3540 mg, Fiber 19 g, Sugar 17 g, ServingSize 1 serving

CATALAN CHICKPEAS



Catalan Chickpeas image

Your kids will love this! A wonderful combination of chickpeas and raisins with the added depth of almonds. Ideal with pork chops or on its own.

Provided by Julivert

Categories     Beans

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans chickpeas, drained
4 hard-boiled eggs
3 1/2 ounces raisins
1 large onion, chopped finely
1 tablespoon flour
2 garlic cloves
1 tablespoon tomato paste
1 1/2 cups vegetable stock
1 2/3 ounces roasted almonds (whole or flaked)
1 tablespoon parsley, chopped

Steps:

  • Heat some olive oil in a pot. Fry onion over low heat for about 10 minutes.
  • Meantime leave the raisins to soak in cold water and cut the eggs in half.
  • In a mortar, coarsley grind together the almonds, garlic and parsley
  • Add the flour to the onion and cook 1 min stirring all the time.
  • Add stock, tomato paste and ground almond mixture to onions. Cook slowly 10min stirring frquently.
  • Add the chickpeas and the drained raisins and cook a further 10 mins stirring frequently. Add more stock if it looks too dry.
  • Put eggs on top and heat through.

Nutrition Facts : Calories 510, Fat 14.2, SaturatedFat 2.4, Cholesterol 212, Sodium 734.5, Carbohydrate 78.7, Fiber 12.6, Sugar 19, Protein 21.1

CATALAN CHICKPEA AND SAUSAGE STEW



Catalan Chickpea and Sausage Stew image

This slightly picante stew benefits from being made a day or two ahead.

Provided by Food Network

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 11

1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

Steps:

  • Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
  • While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
  • Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

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