GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO
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
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
GARBANZOS AND GREENS WITH CHORIZO
Provided by David Tanis
Categories dinner, project, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 14
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
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
CHORIZO, CHICKPEA & BANANA STEW
This is a unique-tasting stew that's packed with flavor. You can use plantains instead of bananas, but they need to be cooked a bit longer. I make my own lean turkey chorizo for this, but any chorizo will do. If you're unconcerned about calories, serve this with some additional fried bananas - yum!
Provided by rpgaymer
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over medium-high heat. Stir in the onion, garlic and ginger and fry for 2-3 minutes. Add the chorizo and brown the meat for a further 2-3 minutes. Drain off any excess fat if desired.
- Add the tomatoes and stock, stir, and bring to a boil. Lower heat, cover, and simmer gently for 30 minutes.
- Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. Season with a salt & pepper and serve garnished with cilantro.
Nutrition Facts : Calories 670.5, Fat 38.1, SaturatedFat 13.3, Cholesterol 75, Sodium 2406, Carbohydrate 54.6, Fiber 9.1, Sugar 14.9, Protein 29.6
GARBANZOS Y CHORIZO
Make and share this Garbanzos Y Chorizo recipe from Food.com.
Provided by januarybride
Categories Spanish
Time 12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large saute pan, heat olive oil and saute onion until golden.
- Add sliced chorizo and cook, stirring frequently to release the flavors, for approximately 1 minute.
- Add the beans and cook another 5 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 493.8, Fat 30.1, SaturatedFat 9.3, Cholesterol 50, Sodium 1126.2, Carbohydrate 34.7, Fiber 6.5, Sugar 0.7, Protein 20.9
CHORIZO AND GARBANZOS
I got this recipe from a friend who used to live in Ybor City. I expect its fusion cooking since Cubans generally eat Spanish Chorizo and this calls for Mexican. This is fairly strong...be sure to serve over rice or in tortillas.
Provided by Needles
Categories Pork
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 517.1, Fat 36.6, SaturatedFat 11.9, Cholesterol 66.5, Sodium 1494.2, Carbohydrate 24.4, Fiber 4.4, Sugar 3.4, Protein 22.6
GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH
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
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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