How to make it

  • 1. Pick over chickpeas, put them in the slowcooker and cover with 8 cups water. Add the onion stuck with clove, celery, the carrot and the bay leaf. Cook on low for 8 hours, until the beans are soft. Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 5 cups cooked chickpeas ( You will not need all of them). They may becooked a day in advance, if desired.
  • 2. 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 3 cups of the cooked chickpeas and 1 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. 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.
  • YIELD 4 to 6 servings as a tapa or side dish, 4 servings as a soup

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