Chickpea Stew With Chorizo |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 4 |
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This is easy to make and a really tasty dish. Try to find the Spanish-style chorizo sausage it does make a difference. Ingredients:
1 cup dried chickpeas (garbanzo beans) soaked overnight |
1 bay leaf |
10 oz sweet spanish style chorizo sausage |
2 tbsp extra virgin olive oil |
1 medium size onion, finely chopped |
1 medium size carrot, finely diced |
4 medium size garlic cloves, minced |
2 large ripe tomatoes, chopped |
1 tsp smoked sweet spanish paprika |
3 tbsp finely chopped italian of flat leaf parsley |
kosher or sea salt |
Directions:
1. Chickpeas:
2. Place the chickpeas in a heavy 4 to 5 quart pot, add cold water to cover by 2 inches, and bring to a boil over high heat. Add the bay leaf, reduce the heat to low, and simmer, partially covered, for 1 hour, periodically replenishing the liquid with more water.
3. After 1 hour, cook the chorizo in boiling water for 2 minutes and drain it. Add the chorizo to the chickpeas and continue cooking until the chickpeas are tender but still a little al dente, about 30 minutes longer, adding more water to maintain the level of liquid.
4. Heat the olive oil in a medium size skillet over medium low heat. Add the onion, carrot, and half of the garlic and cook until soft but not browned, about 5 minutes. Add the tomatoes, cover the skillet, and cook for about 5 minutes. Add the paprika, stir for a few seconds, then stir the tomato mixture into the chickpeas. cook the stew until the chickpeas are very tender, 15 to 20 minutes.
5. Using a slotted spoon, transfer the chorizo to a cutting board. Cut into 1/2 inch slices and return them to the pot.
6. Place the remaining garlic, the parsley, and a pinch of salt in a mortar and use a pestle, crush them to a paste. Stir the parsley mixture into the stew and let it cook until all the flavors meld, about 5 minutes. Let the stew cool for about 5 minutes, then ladle it into bowls and serve.
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