Garbanzos and Greens with Chorizo
Updated February 4, 2016
Evan Sung for The New York Times
- Total Time
- About 2 hours, plus 8 hours’ soaking
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CHICKPEAS AND BROTH
1 cup dried chickpeas (garbanzo beans)
½ onion, stuck with a clove
1 small carrot, peeled, cut in 2-inch chunks
1 small bay leaf
Salt
FOR THE GARBANZOS AND GREENS
2 tablespoons olive oil
1 large onion, finely diced (about 1 cup)
Salt and pepper
6 ounces Spanish chorizo, diced
2 teaspoons minced garlic
¼ teaspoon pimentón
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 pound kale or chard, washed and cut in wide ribbons
¼ cup pine nuts, lightly toasted, optional
Nutritional analysis per serving (4 to 6 servings)
10 grams carbs; 18 milligrams cholesterol; 211 calories; 8 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 17 grams fat; 4 grams fiber; 351 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
- Step 2
Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 ½ hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add ½ cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 ½ cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
- Step 3
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 ½ teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and ½ 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 ½ teaspoon cumin and the pine nuts, if using. 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.
Private Notes
Comments
Pressure cook the chickpeas. It take 25 mins vs. 90. Better use of gas/electricity etc.
Delicious! I decided to make this last minute, using what I already had in my pantry, so I substituted: canned beans for dried, chicken/kale sausage for chorizo, a little smoked paprika for the pimenton, and ground cumin (1/2 the amount) for toasted/ground. It's a keeper, with probably a gentler flavor than the original recipe. Next time I'll at least get the chorizo for a little heat. This is going to become a fall and winter staple -- so easy to make and so healthy.
When adding sausage products or bacon to a dish like this, I like to start with the meat and oil in the pan to create a "fond". It brings out the flavor of the meat and adds an extra dimension with the caramelization of the meat. Then add the garlic and onions to brown. By the time you add the kale or spinach you have really rich flavors and fats to coat the greams and the beans. The moisture in the spinach helps deglaze the pan, separating the fond from the pan. Kale might require stock to help
I doubled this- did not double onion or carrot when cooking g chickpeas. I chopped chard stems fine and sautéed with onions. For pimenton I used 1tsp smoked spanish paprika and 1 tsp Hungarian sweet paprika. I also added quartered small yellow potatoes at same time as chard. Wow- really excellent flavor combo.
This is a STELLAR dish! I've made it a bunch of times, and it is so good. Every time. And easy to make. The only change I've made is using Turkish sucuk instead of Spanish chorizo (I haven't tried making it with Spanish chorizo yet, but sucuk is pretty similar).
The chorizo (from Spain) overpowered the other ingredients. I would, however, crisp up the chickpeas as suggested for a different dish . If you drain them, dry with paper towels, and leave them on the counter they will not require oven time.