CHORIZO AND CHICKPEA RICE | ASDA GOOD LIVING
This quick and easy Spanish recipe is full of flavours, colours & textures. It's great for supper or to pack for work lunches.
Provided by Asda Good Living
Categories Main course
Time 25m
Number Of Ingredients 5
Steps:
- Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes or until the rice is tender and the water has been fully absorbed.
- Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
- Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated. Stir through the cooked rice and spoon into four bowls to serve.
Nutrition Facts : Calories 580 kcal, Fat 21 grams, SaturatedFat 5.2 grams, Sugar 9.5 grams, ServingSize 464g grams
CHORIZO AND CHICKPEA SAUCE WITH RICE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
- Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
- Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
- Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
- Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
- Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.
CHICKEN AND CHORIZO RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large heavy skillet or pot over high heat. Add the onion and garlic and cook, stirring, until the onion is translucent, about 3 minutes. Season the chicken with 1/4 teaspoon each salt and pepper. Add to the skillet along with the chorizo; cook, turning occasionally, until the chicken starts to brown, about 3 minutes. Move the chicken and chorizo to one side of the pan and stir in the tomato paste, rice and capers. Add the broth and bring to a boil. Cook, stirring occasionally, about 8 minutes. Stir in the peas, reduce the heat to medium low, cover and cook until the rice is tender, about 15 minutes. Let rest, covered, 5 minutes. Fluff the rice with a fork, stirring to combine all the ingredients. Serve with lemon wedges.
CHORIZO & CHICKPEA STEW
A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 15m
Number Of Ingredients 10
Steps:
- In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
- Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium
CHICKPEAS AND CHORIZO
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
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
SPANISH BAKED RICE WITH CHORIZO AND CHICKPEAS
Arroz al Horno con Garbanzos y Chorizo Prepare this delicious recipe for Spanish Baked Rice with Chorizo and Chickpeas, and we think it will become one of your favorites. Inspired by the classic flavors of Spanish cuisine, it's made with dry GOYA® Chick Peas, along with fluffy CANILLA® Parboiled Extra Long Grain Rice. It's so good, you'll be asking for it again and again.
Time 3h25m
Yield 6-8
Number Of Ingredients 12
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.
CHORIZO AND CHICKPEA RICE
Make and share this Chorizo and Chickpea Rice recipe from Food.com.
Provided by hectorthebat
Categories Pork
Time 38m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes, or until the rice is tender and the water has been fully absorbed.
- Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
- Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated through. Stir through the cooked rice and spoon into four bowls to serve.
Nutrition Facts : Calories 853.7, Fat 18.5, SaturatedFat 5.4, Cholesterol 27.5, Sodium 989.3, Carbohydrate 143.6, Fiber 11.7, Sugar 2.8, Protein 26
CHICKPEA AND CHORIZO SOUP WITH WHITE RICE
Make and share this Chickpea and Chorizo Soup With White Rice recipe from Food.com.
Provided by Pinay0618
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a 4-quart saucepan, heat oil over medium heat. Add garlic, onions, Chorizo, Tomato Sauce and Sazón and cook for 5 minutes, stirring often.
- Add Chick Peas, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
- Serve with hot, freshly cooked rice.
Nutrition Facts : Calories 929.3, Fat 29, SaturatedFat 8.5, Cholesterol 43.7, Sodium 1667.2, Carbohydrate 135, Fiber 12.2, Sugar 3.3, Protein 30.5
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