How to make it

  • Chickpeas:
  • 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.

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  • alliberries 9 years ago
    Sounds great!!
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    " It was excellent "
    mamalou ate it and said...
    Love it!
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    " It was excellent "
    jimrug1 ate it and said...
    This sounds wonderful. I love beans with "Sofrito" type additions and I am a sucker for Chickpeas. I am putting this on my short list to try for sure. Great Recipe thanks... Jim
    Was this review helpful? Yes Flag

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