Chickpea Stew with ChorizoFrom jencathen 8 years ago
- 1 cup dried chickpeas (garbanzo beans) soaked overnight shopping list
- 1 bay leaf shopping list
- 10 oz sweet Spanish style chorizo sausage shopping list
- 2 TBSP extra virgin olive oil shopping list
- 1 medium size onion, finely chopped shopping list
- 1 medium size carrot, finely diced shopping list
- 4 medium size garlic cloves, minced shopping list
- 2 large ripe tomatoes, chopped shopping list
- 1 tsp smoked sweet Spanish paprika shopping list
- 3 TBSP finely chopped Italian of flat leaf parsley shopping list
- Kosher or sea salt shopping list
How to make it
- 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.
- 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.
- 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.
- Using a slotted spoon, transfer the chorizo to a cutting board. Cut into 1/2 inch slices and return them to the pot.
- 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.