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
CHICKEN WITH CHORIZO AND CANNELLINI
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 30m
Yield 1 serving
Number Of Ingredients 7
Steps:
- In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
- Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
- Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.
CHORIZO, CANNELLINI BEANS AND CHICK PEAS
A super simple one-pot wonder which delivers robust Spanish flavours. Perfect as an easy supper or as a base for grilled fish.
Provided by Marlowe and House
Time 50m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Soften up the onions in a heavy bottom stew pot or pan over a medium heat for a few minutes with a few glugs of olive oil but don't let them catch. Once softened, add your Chorizo, garlic, anchovies and bay leaves. Once the Chorizo has softened a bit and let out some of that rusty oil (about 5 or 6 minutes) add your celery sticks, tomato puree and thyme.
- At this point add some salt and pepper but go easy on the salt, you can adjust later plus the olives and anchovies do a fine job of adding much needed seasoning. Throw in your beans, peas, olives, the paprika and a few sprigs of lemon thyme. Now, give it few minutes of stirring to combine all of the flavours but go gently or you'll destroy the Cannellini Beans.
- Add the white wine. Give it a minute to simmer then pour in just enough stock to cover. I used chicken stock because we had a batch left over from another night and it worked perfectly.
- Pop half a small lemon into the pot to balance the richness. Get it to a simmer, turn the heat right down and cover. Walk away for 30 minutes.
- Give it a stir, turn the heat up a touch and leave it uncovered for a further five to ten minutes. Use this time to chop some parsley and slice up some sourdough bread.
- And there it is. Along with the parsley we grated some Manchego over the top to feel super Spanish. This will feed four people with the addition of a basic salad, or two very greedy people.
ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE
A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner
Provided by Jessica Dady
Categories Brunch, Lunch, Snack
Time 35m
Yield Serves: 4
Number Of Ingredients 11
Steps:
- Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
- Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
- Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.
Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g
ZUCCHINI AND WHITE BEAN CAESAR
Ribbons of raw zucchini take well to the Caesar treatment in mostly no-cook dinner. If you have lots of summer squash, this easy summer meal is the answer.
Provided by Rebecca Firkser
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Tear ½ small loaf crusty bread (such as country-style, ciabatta, or baguette) into 1" pieces (you should have about 4 cups). Heat ⅓ cup extra-virgin olive oil in a large skillet over medium-high. Add bread and season with kosher salt and freshly ground black pepper. Cook, tossing occasionally, until golden brown and crisp on all sides, about 5 minutes. Transfer to a plate.
- Whisk together 2 large egg yolks*, 2 large garlic cloves, finely grated, 1 tsp. finely grated lemon zest, ¼ cup fresh lemon juice, and 3 tsp. Dijon mustard in a medium bowl. Whisking constantly, gradually pour in ⅓ cup extra-virgin olive oil, starting drop by drop and increasing to a steady stream. (To keep the bowl from sliding as you whisk, set inside a snugly fitting saucepan or wrap a damp kitchen towel around base of bowl to stabilize.) Whisk until mixture is emulsified and achieves a consistency between heavy cream and mayonnaise. (Alternatively, you can use a food processor, first pulsing egg yolk mixture together, then running the motor while you gradually stream in oil.)
- Finely chop 3 oil-packed anchovy fillets, then sprinkle with salt and use the side of your knife to mash into a paste; scrape into egg yolk mixture. Add 1½ oz. Parmesan, finely grated, ½ tsp. Diamond Crystal or ¼ tsp. kosher salt, and lots of pepper; whisk to combine. Taste dressing and season with more salt and pepper if needed (dressing should be pretty assertive-we're about to add lots of bread, zucchini, and beans).
- Place croutons, 1½ lb. zucchini (about 6 medium), shaved into ribbons lengthwise with a vegetable peeler, and one 15.5-oz. can white beans (such as cannellini, butter, or navy), rinsed, patted dry, in a large bowl; drizzle with dressing and toss gently to coat.
- Divide salad among plates and top with more Parmesan and lemon zest, season with more pepper, and drizzle with more oil if desired. Serve with lemon wedges for squeezing over. *Raw egg is not recommended for infants, the elderly, pregnant women, people with weakened immune systems...or people who don't like raw eggs. Just use coddled egg yolks instead if needed.
CHICKPEA AND CANNELLINI BEAN DIP
A craving for bean dip resulted in this recipe. Adjust seasonings to your taste. Serve with corn chips or pita triangles or spread on baguette slices, top with Mexican type cheese and broil.
Provided by Cookin-jo
Categories Beans
Time 10m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add all of the ingredients into a food processor bowl as you prepare them.
- Pulse until the dip reaches desired consistency, adding more olive oil or some water if it's too thick. I like mine almost smooth.
Nutrition Facts : Calories 209.3, Fat 4.5, SaturatedFat 0.6, Sodium 238.7, Carbohydrate 33.3, Fiber 7.5, Sugar 0.5, Protein 10.2
CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE
For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage
Provided by English_Rose
Categories Beans
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Drain the soaked cannelloni beans and place them in a large saucepan.
- Add in enough cold water to cover the beans and bring to the boil.
- Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
- Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
- Fry, stirring, for 2 minutes.
- Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
- Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
- Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.
Nutrition Facts : Calories 1184.3, Fat 66.1, SaturatedFat 24.6, Cholesterol 149.7, Sodium 2130.5, Carbohydrate 78.8, Fiber 29.3, Sugar 5, Protein 68.7
PASTA WITH CHORIZO, CHICKPEAS AND KALE
Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.
Provided by Dawn Perry
Categories dinner, easy, quick, weeknight, beans, pastas, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
- Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
- Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
- Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
- Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.
More about "chorizo cannellini beans and chick peas recipes"
EASY BRAISED CANNELLINI BEANS WITH CHORIZO - THE …
From thecandidappetite.com
Servings 4-6Total Time 1 hrEstimated Reading Time 4 mins
ONE POT CHICKEN RECIPE WITH CANNELLINI BEANS AND …
From olivemagazine.com
CHORIZO CHICKPEAS (VEGAN & GLUTEN FREE) • THE CURIOUS …
From thecuriouschickpea.com
CHICKEN AND CHORIZO STEW WITH CANNELLINI BEANS
From carriecarvalho.com
CHORIZO BAKED BEANS ON TOAST | RECIPETIN EATS
From recipetineats.com
CHICKEN, CHORIZO AND CHICKPEA CASSEROLE - ELIZABETH …
From elizabethdhokia.com
CHICKPEA AND CANNELLINI HUMMUS | THE LITTLE RED SPOON
From thelittleredspoon.com
CHICKPEAS GREEN BEANS WITH PORK AND SPANISH CHORIZO
From thebossykitchen.com
CUBAN SAUTEED CHICKPEAS WITH CHORIZO : RECIPES : …
From cookingchanneltv.com
SIMPLE CHORIZO AND BEAN STEW RECIPE - BBC FOOD
From bbc.co.uk
CHORIZO AND CANNELLINI BEAN CHICKEN TRAYBAKE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CATALAN-STYLE CHICKPEAS WITH SPINACH AND CHORIZO - EAT THE HEAT
From eat-the-heat.com
CANNELLINI BEANS AND CHORIZO - BIGOVEN.COM
From bigoven.com
CHORIZO AND CHICKPEA STEW | NIGELLA'S RECIPES | NIGELLA LAWSON
From nigella.com
CHICKPEA AND CHORIZO STEW RECIPE - BBC FOOD
From bbc.co.uk
CHICKPEA AND CHORIZO TAPAS RECIPE | A GOOD CARROT - CHEF ALIYE
From agoodcarrot.com
SPICY CHORIZO AND CANNELLINI BEAN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKPEA AND CHORIZO TOSTADAS RECIPE | BON APPéTIT
From bonappetit.com
MEXICAN BAKED BEANS WITH CHORIZO - BOWL OF DELICIOUS
From bowlofdelicious.com
GARBANZOS OR CHICKPEAS WITH CHORIZO AND CHIMICHURRI
From laylita.com
CHICKEN WITH CHORIZO AND CANNELLINI BEANS - GLUTEN FREE RECIPES
From fooddiez.com
CHICKEN, CHORIZO AND CANNELLINI BEAN CASSEROLE - ONE DISH CLOSER
From onedishcloser.com
CHICKPEAS! 12 FAVORITE RECIPES | GOYA FOODS
From goya.com
RECIPES WITH CANNELLINI BEANS AND CHORIZO | DEPORECIPE.CO
From deporecipe.co
CANNELLINI BEANS WITH ZUCCHINI AND VEGAN CHORIZO
From lazycatkitchen.com
CANNELLINI BEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
SPICY CHORIZO AND CANNELLINI BEAN STEW RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH CHICK PEAS, TOMATOES, AND CHORIZO
From chefmimiblog.com
10 BEST CANNELLINI BEANS CHICKPEAS RECIPES | YUMMLY
From yummly.com
EASY CHICKEN, CHORIZO AND CHICKPEA STEW - EASY PEASY FOODIE
From easypeasyfoodie.com
CANNELLINI BEANS VS CHICKPEAS - SUBSTITUTE NINJA
From substituteninja.com
CHORIZO, RICE AND CANNELLINI BEANS BOWL - RECIPES | GOYA FOODS
From goya.com
CHORIZO & CANNELLINI BEAN SOUP RECIPE | HELLOFRESH
From hellofresh.co.nz
10 BEST CANNELLINI BEANS CHICKPEAS RECIPES | YUMMLY
From yummly.co.uk
SPARE RIBS AND CANNELLINI BEANS - BLOG.GOODPAIRDAYS.COM
From blog.goodpairdays.com
WHITE BEAN AND CHORIZO SAUCE | FAGIOLI CANNELLINI E CHORIZO
From pastaetal.com
CHORIZO AND SALMON TRAY BAKE - FILIPPO BERIO
From filippoberio.co.uk
CLAUDIA RODEN’S RECIPE FOR BEAN STEW WITH CHORIZO AND BACON
From theguardian.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love