Chickpeas with chorizo and kale
Author: 
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 cups cooked chickpeas or ¾ cup dried chickpeas
  • 1 bay leaf (if using dried chickpeas)
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1 bunch kale, washed, stemmed, and cut into strips
  • ¼ lb spicy chorizo (preferably Spanish), diced
  • 4 cloves garlic, minced
  • ½ tsp smoked Spanish paprika (pimentón)
  • 1 tsp cumin seeds, roasted and ground
  • 1 tbsp chopped parsley
  • Salt and pepper
Instructions
  1. If using dried chickpeas, wash and soak in cold water for 8 hours or overnight. Drain, place in a pot with the bay leaf and 1 tsp salt. Cover with about 5 cups of cold water. Bring to a boil and then lower heat and simmer until tender, about 45 minutes. Occasionally skim off the foam that rises to the surface, adding more water if necessary. Alternatively, if you have a pressure cooker follow the timing instructions to cook the chickpeas. In either case, drain the chickpeas, reserving about 2 cups of the cooking liquid, and set aside.
  2. Heat the oil in a large skillet over medium heat. Add the onions and cook for a few minutes until they start to brown. Season with a pinch of salt and pepper. Add the chorizo and fry until the meat is no longer pink.
  3. Stir in the garlic, pimentón, cumin, chickpeas, and 1 cup of the cooking broth. Bring to a simmer and add the kale. Mix well. Cover and cook until greens are done, about 3-4 minutes.
  4. Adjust flavors by adding salt, pepper, pimenton and cumin.
  5. Garnish with parsley and serve hot.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/chickpeas-with-chorizo-and-kale/