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
GARBANZO AND WINTER GREEN SOUP
I found this in the Oregonian and made a few modifications to lighten it up and keep it gluten-free. The more kinds of greens you use, the better the broth will be. Serve with baguette (or gf alternative) and extra cheese, if you choose :-)
Provided by VNess
Categories Greens
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy soup pot, warm olive oil over medium-low heat. Add carrots, celery, onion and turnip, cover and cook until they are soft and aromatic, about 20 minutes. Stir in garlic and cook until fragrant, 2 or 3 minutes.
- Add mixed greens, a big handful at a time, stirring and giving them time to soften and shrink before adding the next handful.
- When all of the greens have cooked, add 8 cups of water, 1/2 teaspoon salt, rosemary and garbanzo beans. Bring to a simmer over medium-high heat; cover and lower heat to maintain a simmer. Cook until broth is deeply flavored, 45 minutes to 1 hour.
- When ready to serve, stir in 1/3 cup Parmigiano-Reggiano cheese and season to taste with salt and pepper.
- Sprinkle with more cheese to taste. Serve immediately, passing a bowl of cheese to be added at the table.
Nutrition Facts : Calories 128.5, Fat 5, SaturatedFat 1.1, Cholesterol 2.4, Sodium 246.2, Carbohydrate 17.1, Fiber 3.5, Sugar 2, Protein 4.5
GARBANZO BEAN SOUP
This is a recipe that I picked up in Italy a few years ago. Being that I'm not a soup fan, I was somewhat hesitant... but this thick and hearty soup quickly won my praise. It will quickly become a favorite recipe!
Provided by JENYRUT
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Combine the tomatoes, olive oil and 1 1/2 cans of the beans in a large saucepan. Bring to a boil. Puree the remaining 1/2 can of garbanzo beans using a blender or food processor, and stir into the saucepan. Place the sprigs of rosemary into the pan without breaking off the leaves. The sprigs will be removed before serving.
- Add acini de pepe pasta and simmer until pasta is soft, stirring gently to prevent sticking. Remove rosemary, and season with salt and pepper.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 95 g, Fat 4.6 g, Fiber 11.9 g, Protein 18.9 g, SaturatedFat 0.6 g, Sodium 821.5 mg, Sugar 4.4 g
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