Low Carb Spanish Chickpea And Spinach Soup With Chorizo Recipes

CHICKPEA STEW WITH SPINACH AND CHORIZO

Steps:

• In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, about 2 hours; add more water as necessary to maintain the level. Drain; reserve 1 cup of the cooking water.
• In a medium enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the chopped tomatoes and cook over moderately high heat until sizzling, about 4 minutes.
• Add the sliced chorizo, the cooked chickpeas and their reserved cup of cooking water and the cup of reserved tomato juices and bring the chickpea to a simmer. Stir in half of the spinach and cook until it is wilted, then stir in the remaining half of the spinach. Simmer the chickpea stew over moderately low heat for 10 minutes, stirring occasionally.

LOW CARB SPANISH CHICKPEA AND SPINACH SOUP (WITH CHORIZO)

Steps:

• Heat olive oil in dutch oven (if you don't have dutch oven, use a skillet for browning meat and vegetables and then transfer to large stock pot). Add chorizo to skillet or dutch oven and cook over medium heat for 2-3 minutes until browned.
• Push chorizo to side and add more olive oil if needed and cook onion, carrot, and celery over med-low heat for 6-8 minutes or until vegetables are tender but not burned.
• Stir in garlic, thyme, pepper flakes and paprika and cook for 30 seconds or until fragrant.
• Add tomato paste and cook until slightly thickened (about 1 minute)
• Add garbanzo beans and stock
• Combine well and bring to a boil over high heat. Reduce to low and cook, covered about 45 minutes.
• Add chopped, drained spinach leaves to pot and cover. Cook over med-low heat until spinach is soft (about 5 minutes)
• Season with salt and pepper to taste (chorizo is salty so be careful).
• Garnish with parsley and orange zest and serve warm.

SPANISH CHICKPEA SOUP

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

SMOKY CHORIZO, CHICKPEA, AND SPINACH SOUP

Steps:

• Heat oil in a Dutch oven over med-high heat until just smoking.
• Add chorizo and cook until browned, about 4 minutes.
• Transfer to paper towel-lined plate.
• Add onion to now-empty pot and cook until softened, about 3 minutes.
• Add garlic, thyme, and paprika and cook until fragrant, about 30 seconds.
• Add tomatoes, chickpeas, and broth and simmer until flavors have melded and tomatoes are very soft, about 10 minutes.
• Transfer 2 cups soup to blender and process until smooth, 1-2 minutes.
• Return processed soup to pot.
• Stir in chorizo and spinach and cook until spinach has wilted, about 2 minutes.
• Season with salt and pepper to taste; serve.

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH

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.