Chickpeas with Chorizo (Garbanzos con Chorizo)
165g or ¾ cup chickpeas 1 bay leaf 4 garlic cloves 750 ml or 3 cups of chicken stock 1 brown onion, finely chopped 1 pinch of dried thyme 375g or 13 oz chorizo, chopped (slightly larger than the chickpeas) 2 tablespoons olive oil 1 tablespoon chopped flat-leaf parsley
Serves 2-4 | Hands-On Time: 15m | Total Time: 35m
This combination of these two fantastic ingredients of the Spanish cuisine providing a simple but satisfying tapas dish or as a full meal.
Directions
Drain well the chickpeas or if the chickpeas are dried, put them in a larger bowl, cove with water and soak overnight. Drain them well and then combine in a large saucepan with the bay leaf, garlic cloves and stock. Cover completely with water, then bring to the boil. Reduce the heat and simmer for 1 hour or until the chickpeas are tender. If they need longer, add a little more water and continue cooking. There should be just a little liquid left in the saucepan. Drain and remove the beaf and garlic cloves.
Heat the oil in a large frying pan, add the onion and cook over medium heat for 3 to 5 minutes or until translucent. Add some chopped garlic and a pinch of dried thyme and cook, stirring for 1 minute.
Increase the heat to medium-high, add the chorizo and cook for 3 minutes.
Add the chickpeas to the frying pan, mix well, then stir over medium heat for about 4 minutes or until they are heated through. Remove from the heat and mix in the parsley. Taste before seasoning with salt and black pepper. This dish is equally delicious served hot or at room temperature.
Que aproveche!
Follow
© Copyright 2012 The Taste of Spain