Chickpeas With Sausage And Rice Food

CHICKPEA PASTA WITH SAUSAGE AND ESCAROLE

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta until al dente, 1 to 2 minutes shy of the package directions. Reserve 1 1/4 cups pasta water, then drain.
• Heat a large skillet over medium heat. Add 2 tablespoons of the olive oil. Crumble in the sausage and cook until no longer pink, 2 to 3 minutes. Add the onion and cook until golden and wilted, about 4 minutes.
• Add the escarole, red pepper flakes and 1/2 cup pasta cooking water. Cover and cook until the escarole has just wilted, 3 to 4 minutes. Increase the heat to reduce the liquid in the skillet and thicken it slightly, about 1 minute.
• Add the pasta to the simmering sauce and drizzle with the remaining 2 tablespoons olive oil. Toss well, adding a little more of the reserved pasta water if it seems dry. Remove the skillet from the heat. Sprinkle with the Parmesan and Pecorino, toss and serve immediately.

CHICKPEAS WITH SAUSAGE AND RICE

Steps:

• Step 1 Heat oil in medium saucepan over medium-high heat. Add chorizo; cook, flipping occasionally until golden brown on both sides, about 3 minutes. Add onion, bell pepper, garlic and Sazón; cook, stirring occasionally, until vegetables are beginning to soften, about 5 minutes. Step 2 Add chicken bouillon mixture; bring to boil. Stir in rice and chickpeas. Return water to boil, boil 1 minute. Reduce heat to low. Simmer, covered, until rice is tender and water is absorbed, about 25 minutes. Step 3 Fluff rice with fork; serve.

CHORIZO AND CHICKPEA SAUCE WITH RICE PASTA

Steps:

• Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
• Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
• Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
• Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
• Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
• Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

CHICKPEA CURRY WITH RICE

Steps:

• Cook the basmati rice according to the package instructions.
• Heat the oil in a medium skillet over medium-low heat. Add the onions, season with salt and pepper and cook until the onions are dark brown and caramelized, about 10 minutes. Stir in the curry powder and garlic and cook for 30 seconds. Pour in the vegetable stock and stir to scrape up all the brown bits in the pan. Add the chickpeas, coconut milk, honey and a squirt of sriracha. Bring to a boil, reduce the heat and simmer for 10 minutes. Taste and adjust the seasoning.
• Warm the naan in the microwave. Serve the curry over the rice with the warmed naan. Garnish with the cilantro.

CHILE-CRISP CHICKPEA RICE BOWLS

Steps:

• In a medium saucepan, combine the rice, 1 teaspoon salt and 2 cups water. Bring to a boil over high, then cover and reduce heat to low. Cook until rice is tender and most of the liquid is absorbed, about 20 minutes. Turn off the heat and let rice rest, covered, until ready to eat. (Alternatively, cook rice in a rice cooker or however you like to cook rice.)
• While the rice cooks, make the chickpeas: Add the chile crisp to a large (12-inch), nonstick skillet and heat over medium. (Make sure there is enough oil - not just solids - covering the bottom of the skillet. If your chile oil is mostly solids, add a little neutral oil to cover to skillet.)
• Add the chickpeas and a pinch of sugar, stir to coat in the oil, then spread into an even layer. Cook until the chickpeas start to sizzle, 2 to 3 minutes. Cook, stirring occasionally, until browned and crisp all over, 7 to 10 minutes more. If the pan looks dry at any point, add a drizzle of neutral oil (or more chile crisp if you want it really, really spicy).
• While the chickpeas and rice cook, stir together the tomatoes, celery, celery leaves, cilantro, soy sauce and a pinch of sugar in a medium bowl.
• When the rice and chickpeas are ready, divide the rice among plates or bowls. Pour some of the liquid from the bowl of tomatoes over the rice, then top with the tomatoes and celery, the chickpeas and more chile crisp, if desired.

SAUSAGE AND CHICKPEA CASSEROLE

Steps:

• Heat the oil in a frying pan and brown the sausages. They don't have to be cooked through. Remove and let cool slightly.
• Cut the bacon into strips and fry in the oil.
• Add sliced onions and continue cooking, stirring occasionally until the onions are soft.
• Cut the sausage into slices and put in a casserole dish.
• Add the tomatoes, drained chickpeas and chopped leek.
• If there is a lot of fat in the bacon you may want to drain the fat off the onions and bacon. Add them to the casserole dish.
• Add paprika, salt, pepper and thyme and stir to combine. Dried mixed herbs or dried thyme will do.
• Finely chop the parsley and add half of it to the dish.
• Cover and bake in the oven at 170C/340F for 35 minutes.
• In the last few minutes of cooking, steam some cauliflower and/or broccoli or cook in the microwave.
• Stir the steamed vegetables into the casserole.
• Garnish with the reserved parsley.

SAUSAGE & CHICKPEA SKILLET

Steps:

• In a large skillet, cook sausage until no longer pink; drain. Remove and keep warm. In the same skillet, saute the onion, green pepper, celery, carrot and garlic in olive oil for until vegetables are tender, 3-4 minutes. Stir in the tomatoes, chickpeas, tomato paste, sugar, Italian seasoning, pepper flakes and sausage. , Bring to a boil. Reduce heat; simmer, uncovered until heated through, 4-6 minutes.

SAUSAGE AND CHICKPEA SOUP

Steps:

• In a large saucepan, heat a drizzle of oil over medium-high heat.
• Add the sausage and garlic and saute until the sausage is golden brown and cooked through, breaking it up with a spoon.
• Add the jalapeno and cumin and cook for another minute or two.
• Add the tomatoes and tomato juice, chickpeas, and stock and bring to a simmer.
• Reduce the heat to medium-low and simmer for 30 minutes, until everything is cooked through and the broth has thickened slightly.
• Add a squeeze of lime, season with salt and pepper, and serve hot, topped with sour cream, chopped avocado, and fresh cilantro. Serve with extra lime wedges alongside.

CUBAN SMOKED SAUSAGE WITH CHICKPEAS

Steps:

• Slice sausage lengthwise, then cut into 1/4-inch slices.
• Heat oil in a large pot over medium-high heat. Brown sausage about 5 minutes. Stir in onion; cook 5 minutes. Stir in chickpeas and juices, tomato sauce, and sherry. Season with oregano, red pepper flakes, black pepper, garlic powder, and adobo seasoning. Simmer, stirring occasionally, at least 10 minutes (1 hour or more is preferable).