Chorizo And Garbanzos Food

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CHORIZO & CHICKPEA SOUP



Chorizo & chickpea soup image

Sizzling Chorizo & chickpea soup

Provided by Good Food team

Categories     Dinner, Lunch, Soup, Supper

Time 15m

Number Of Ingredients 7

400g can chopped tomato
110g pack of chorizo sausage (unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpea , drained and rinsed
1 chicken or vegetable stock cube
crusty bread or garlic bread, to serve

Steps:

  • Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
  • Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium

CHORIZO & CHICKPEA STEW



Chorizo & chickpea stew image

A casual storecupboard Spanish-inspired casserole that can be served in a tapas spread or simply with some toasted bread

Provided by Jennifer Joyce

Categories     Dinner, Main course

Time 15m

Number Of Ingredients 10

4 cooking chorizo sausages, cut into thick slices
1 red onion, sliced
2 garlic cloves, sliced
1 tsp smoked paprika
1 tsp cumin seed
400g can cherry tomato
juice 1 lemon
400g can chickpea, drained
1 handful flat-leaf parsley, chopped
toasted sourdough bread, to serve

Steps:

  • In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
  • Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2.7 milligram of sodium

CHORIZO, PORK BELLY & CHICKPEA CASSEROLE



Chorizo, pork belly & chickpea casserole image

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture

Provided by Barney Desmazery

Categories     Main course

Time 2h50m

Number Of Ingredients 16

1 tbsp olive oil
700g skinless, boneless pork belly, cut into large bite-sized chunks
100g cooking chorizo, sliced into thin rounds
1 large onion, chopped
1 large carrot, finely chopped
1 tsp fennel seed
small pinch dried chilli flakes
2 garlic cloves
4 bay leaves, fresh are best
sprig of thyme
large pinch golden caster sugar
1 tbsp tomato purée
50ml sherry vinegar or good quality red wine vinegar
400g tin chopped tomato
400g tin chickpea, drained and rinsed
fresh chopped parsley

Steps:

  • 1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn't wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
  • Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it's not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

Nutrition Facts : Calories 680 calories, Fat 45.2 grams fat, SaturatedFat 15.7 grams saturated fat, Carbohydrate 22.6 grams carbohydrates, Sugar 9.4 grams sugar, Fiber 4.4 grams fiber, Protein 43.5 grams protein, Sodium 1.3 milligram of sodium

SPEEDY CHORIZO WITH CHICKPEAS



Speedy chorizo with chickpeas image

Spicy chorizo adds a touch of Spanish flavour to this nourishing chickpea dish

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 10m

Number Of Ingredients 6

400g can chopped tomatoes
110g pack chorizo (unsliced)
140g wedge Savoy cabbage
sprinkling dried chilli flakes
410g can chickpeas , drained
1 chicken or vegetable stock cube

Steps:

  • Put a medium pan on the heat and tip in the tomatoes followed by a canful of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces and shred the cabbage.
  • Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 minutes until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Nutrition Facts : Calories 366 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 9 grams fiber, Protein 23 grams protein, Sodium 4.26 milligram of sodium

GARBANZOS AND GREENS WITH CHORIZO



Garbanzos and Greens with Chorizo image

Provided by David Tanis

Categories     dinner, project, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup dried chickpeas (garbanzo beans)
1/2 onion, stuck with a clove
1 small carrot, peeled, cut in 2-inch chunks
1 small bay leaf
Salt
2 tablespoons olive oil
1 large onion, finely diced (about 1 cup)
Salt and pepper
6 ounces Spanish chorizo, diced
2 teaspoons minced garlic
1/4 teaspoon pimentón
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 pound kale or chard, washed and cut in wide ribbons
1/4 cup pine nuts, lightly toasted, optional

Steps:

  • Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
  • 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 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 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 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
  • 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 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 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 1/2 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.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams

CHORIZO, SPINACH AND CHICKPEA SAUTE



Chorizo, Spinach and Chickpea Saute image

Provided by Guy Fieri

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
1/2 pound Mexican chorizo, casing removed
One 19-ounce can chickpeas, drained and rinsed
1/4 onion, sliced
1 cup diced button mushrooms
1/2 cup marinated artichoke hearts
2 teaspoons minced garlic
2 pounds fresh baby spinach
1/4 cup chicken stock
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

Steps:

  • Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
  • Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
  • Garnish with Parmesan.

GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO



Garbanzos Con Chorizo - Chickpeas With Chorizo image

Tapas are an institution everywhere in Spain. These are tidbits of food for nibbling while chatting with friends and can be made with seafood, meat, eggs and vegetables, to be served hot or cold. Garbanzos, chorizo and Spanish pimientos del piquillo are some of the classic tapa ingredients. For an authentic touch, serve it in little earthenware dishes called "cazuelas", as it is served throughout Andalucia. Adapted from Beverly LeBlanc's book "World Food - SPAIN"

Provided by gemini08

Categories     One Dish Meal

Time 20m

Yield 6 cazuelas, 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
1 onion, finely chopped
1 -2 garlic clove, crushed
9 ounces chorizo sausage, casing removed, diced
1 (14 ounce) can chickpeas, drained and rinsed
1 (8 ounce) jar pimientos, del piquillo drained and sliced or
6 small pods sweet peppers, roasted and sliced
1 teaspoon sherry wine vinegar (to taste)
salt and pepper
chopped parsley (to garnish)
extra virgin olive oil (optional)

Steps:

  • Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
  • Stir in chorizo and continue cooking until heated through.
  • Tip the mixture into a bowl and stir in the chickpeas and peppers.
  • Splash with sherry vinegar and season with salt and pepper.
  • Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
  • Cooks note:.
  • I also added a splash of EVOO.

Nutrition Facts : Calories 587.8, Fat 39.6, SaturatedFat 11.2, Cholesterol 56.2, Sodium 1099.8, Carbohydrate 36, Fiber 8.3, Sugar 7.4, Protein 22.4

RED WINE-BRAISED CHICKEN WITH CHORIZO AND CHICKPEAS



Red Wine-Braised Chicken with Chorizo and Chickpeas image

Crispy bits of chorizo, tender chickpeas, and a splash of Sherry vinegar give this simple weeknight braise a decidedly Spanish vibe and hearty bite.

Provided by Mindy Fox

Categories     Chicken     Braise     Red Wine     Chickpea     Sausage

Yield 4 servings

Number Of Ingredients 15

1/2 cup golden raisins
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
2 teaspoons kosher salt, divided
1/4 teaspoon cayenne pepper, plus more
8 bone-in, skin-on chicken thighs (about 2 1/2 pounds), trimmed
1 teaspoon olive oil
6 ounces dried Spanish chorizo, casing removed, halved lengthwise, sliced into 1/4-inch-thick half-moons
1 (15.5-ounce) can chickpeas, rinsed, drained
1 teaspoon finely grated orange zest
1 small onion, thinly sliced
1/2 cup dry red wine
1/2 cup low-sodium chicken broth
1/2 teaspoon Sherry vinegar
1/3 cup plus 1 tablespoon coarsely chopped flat-leaf parsley, divided

Steps:

  • Place raisins in a small bowl; cover with hot water. Set aside.
  • Mix cumin, paprika, 1 1/4 tsp. salt, and 1/4 tsp. cayenne in another small bowl. Pat chicken dry and rub all over with spice mixture.
  • Heat oil in a 5-7-qt. Dutch oven or large wide saucepan over medium-high. Add chorizo and cook, stirring frequently, until crisp, 5-8 minutes.
  • Meanwhile, mix chickpeas, orange zest, remaining 3/4 tsp. salt, and a pinch of cayenne in a medium bowl.
  • Using a slotted spoon, transfer chorizo to chickpea mixture; stir to combine. Drain all but 2 Tbsp. fat from pan, then return to medium-high heat. Cook chicken, skin side down, until well-browned, 12-14 minutes. Transfer to a plate skin side up. Add onion to pan and cook, stirring occasionally, until just tender, about 3 minutes.
  • Add wine and broth. Bring to a boil, nestle chicken skin side up into onions in pan. Lower heat to medium, cover, and cook until chicken is cooked through, about 10 minutes. Meanwhile, drain raisins and stir into chorizo mixture.
  • Stir chorizo mixture and Sherry vinegar into chicken mixture. Cook, uncovered, until heated through, about 1 minute. Stir in 1/3 cup parsley, then divide among 4 plates. Top with remaining 1 Tbsp. parsley and serve.

CHORIZO AND CHICKPEA TAPAS



Chorizo and Chickpea Tapas image

Make and share this Chorizo and Chickpea Tapas recipe from Food.com.

Provided by Midwest Maven

Categories     Beans

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

7 tablespoons olive oil
2 tablespoons sherry wine vinegar
9 ounces fresh chorizo sausage, in one piece
1 small Spanish onion, chopped fine
14 ounces chickpeas
salt and pepper
fresh oregano, finely chopped, for garnish

Steps:

  • Put 6 tablespoons of the olive oil, and the 2 tablespoons of vinegar in a bowl and whisk together.
  • Taste, and add more sherry vinegar, if desired, season with salt and pepper, and set aside.
  • Using a small sharp knife, remove the casing from the chorizo sausage.
  • Cut the meat into 1/4 inch thick slices, then cut each slice in half, making half moon shapes.
  • Heat the remaining olive oil in a small skillet over med/high heat.
  • Add the onion and saute for 2-3 minutes.
  • Add the sausage and cook for about 3 minutes, or until it's cooked through.
  • Remove the sausage and onions from pan with a slotted spoon and add to the dressing while still hot, and stir.
  • Drain the can of chickpeas, rinse with water and then drain again.
  • Add the chickpeas to the bowl with the other ingredients, and mix well.
  • Let mixture cool.
  • Just before serving, adjust the seasoning if needed.
  • Serve topped with the fresh oregano and nice chunks of bread, enjoy!

Nutrition Facts : Calories 624.5, Fat 49.2, SaturatedFat 12.6, Cholesterol 56.1, Sodium 1085.5, Carbohydrate 25.4, Fiber 4.6, Sugar 0.8, Protein 20.4

25 MINUTE CHICKPEA CHORIZO STEW



25 Minute Chickpea Chorizo Stew image

This delicious dish of Chickpeas and Chorizo in a flavorful tomato sauce is ready in less than 25 minutes! Serve on its own or over rice or polenta for an amazing dinner.

Provided by Kate

Categories     Dinner     Main Course

Time 25m

Number Of Ingredients 10

1 tablespoon olive oil
1 small onion (diced)
3 cloves garlic (minced)
1 lb uncooked chorizo sausage (, removed from casing)
14 oz can chickpeas (, drained and rinsed)
28 oz can diced tomatoes (with juices (see notes))
4 cups baby spinach
¼ cup fresh parsley (or cilantro)
Salt & pepper (to taste)
Optional: chopped cilantro or scallions for garnish

Steps:

  • Heat 1 tablespoon of olive oil in a large skillet or wok, and add the chorizo, diced onion, and minced garlic. Break up the chorizo with a spatula and brown over high heat for about 5 minutes, stirring frequently. The chorizo does not have to be fully cooked yet.
  • Add the drained chickpeas and the whole can of diced tomatoes with the juices, and give it a stir. Bring to a boil, then reduce heat and allow to simmer for 10-15 minutes, or until the tomato sauce has reduced and thickened to your liking.
  • Add salt and pepper to taste (if needed - chorizo is sometimes pretty salty), then stir in the fresh spinach and parsley, gently pushing the greens into the cooking liquid until wilted. Remove from heat, and garnish more fresh parsley or chopped green onions. Serve over rice, polenta, pasta, or with a side dish of your choice.

Nutrition Facts : Carbohydrate 27 g, Protein 24 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 86 mg, Sodium 1416 mg, Fiber 8 g, Sugar 6 g, Calories 567 kcal, ServingSize 1 serving

WARM CHORIZO & CHICKPEA SALAD



Warm chorizo & chickpea salad image

Full of bold flavours like chorizo, dried tomatoes and red onion, this salad is bulked out with chickpeas to give 3 of your 5 a day

Provided by Chelsie Collins

Categories     Dinner, Lunch, Starter, Supper

Time 25m

Number Of Ingredients 7

280g pack cooking chorizo , sliced
1 large red onion , finely sliced
2 red peppers , deseeded and cut into strips
400g can chickpeas , drained and rinsed
12 semi-dried tomatoes
1 tbsp red wine vinegar
100g bag rocket , to serve

Steps:

  • In a large frying pan, dry-fry the chorizo until golden for about 10 mins, then use a slotted spoon to scoop it from the pan and set aside.
  • Add the onion and peppers to the pan and soften in the chorizo fat for 10 mins. Stir in the chickpeas and tomatoes, warming through.
  • Pour in the red wine vinegar and season. Serve in bowls with handfuls of rocket on top.

Nutrition Facts : Calories 354 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 13 grams sugar, Fiber 7 grams fiber, Protein 19 grams protein, Sodium 1.4 milligram of sodium

GARBANZOS Y CHORIZO



Garbanzos Y Chorizo image

Make and share this Garbanzos Y Chorizo recipe from Food.com.

Provided by januarybride

Categories     Spanish

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 tablespoons olive oil
1 small yellow onion, thinly sliced
20 ounces garbanzo beans, drained (in jar or can)
1/2 lb sliced chorizo sausage
salt and pepper

Steps:

  • In a large saute pan, heat olive oil and saute onion until golden.
  • Add sliced chorizo and cook, stirring frequently to release the flavors, for approximately 1 minute.
  • Add the beans and cook another 5 minutes.
  • Season with salt and pepper.

Nutrition Facts : Calories 493.8, Fat 30.1, SaturatedFat 9.3, Cholesterol 50, Sodium 1126.2, Carbohydrate 34.7, Fiber 6.5, Sugar 0.7, Protein 20.9

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH



Garbanzos (Chickpeas) With Chorizo and Spinach image

This is a healthy, filling dish that's simple to make. I found this recipe in the back of the 2012 edition of Eat This, Not That! by David Zinczenko and Matt Goulding, and I made a few slight alterations of my own. A note from the authors about chorizo: There are two types: Mexican and Spanish. Mexican is spicy, lashed with ground chili. Spanish is cured, and derives most of its flavor (and color) from smoked paprika. Either will work in this recipe, but Spanish chorizo will work best. I served this with whole wheat biscuits.

Provided by Greeny4444

Categories     Spanish

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 tablespoon olive oil
2 links chorizo sausage or 2 links turkey chorizo, chopped
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 bay leaves
2 tablespoons tomato paste
1 lb yukon gold potato, cut into 1/2-inch chunks
1 1/2 cups low sodium chicken broth
1/2 cup water
salt, to taste
fresh ground black pepper, to taste
2 (14 ounce) cans garbanzo beans, drained and rinsed
8 cups Baby Spinach, fresh

Steps:

  • Heat the oil in a large pot or saucepan over medium heat. Add the chorizo and saute until the meat is lightly browned. Take the meat out and reserve it on a plate.
  • Add the onion, garlic, red pepper flakes, paprika, and bay leaves to the pan and cook until the onion begins to brown, about 5 minutes.
  • Stir in the tomato paste and cook for another few minutes, until it evenly coats the onions and garlic.
  • Add the potatoes, broth, and water, and simmer the vegetables until the potatoes are just tender. This might take up to 30 minutes, depending on how large your chunks are.
  • Add the garbanzos and cook for another 5 minutes. Season with salt and black pepper to taste.
  • Just before you're ready to serve, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

Nutrition Facts : Calories 360.1, Fat 11, SaturatedFat 3.4, Cholesterol 17.6, Sodium 739.6, Carbohydrate 51.6, Fiber 8.9, Sugar 2.7, Protein 15.8

CHICKPEA AND CHORIZO STEW



Chickpea and chorizo stew image

Adding flavoursome, peppery chorizo to a vegetable-packed stew makes a little meat go a long way. If you're cooking for yourself this dish is great for batch cooking. Just portion up the leftovers, leave to cool and then freeze. It will keep in the freezer for up to 2 months. This meal, if served as three portions, provides 305kcal, 15g protein, 23g carbohydrate (of which 10g sugars), 15g fat (of which 4g saturates), 8.5g fibre and 0.9g salt per portion. With a GI of 45 this meal is high protein, low GI.

Provided by Justine Pattison

Categories     Main course

Yield Serves 2-3

Number Of Ingredients 12

1 tbsp sunflower or mild olive oil
1 medium onion, finely sliced
2 garlic cloves, finely sliced
75g/2½oz soft cooking chorizo
1 tsp hot smoked paprika
1 x 400g tin chopped tomatoes
200ml/7fl oz just-boiled water
2 tbsp tomato purée
1 x 400g tin chickpeas
75g/2½oz curly kale, rinsed, shredded, tough stalks removed
salt and freshly ground black pepper
crusty bread, to serve

Steps:

  • Heat the oil in a large non-stick saucepan over a medium heat. Add the onion and garlic and fry gently for 2-3 minutes, stirring occasionally, until softened but not browned.
  • While the onion is cooking, cut the chorizo into roughly 1.5cm/½in slices. Stir the chorizo slices and hot smoked paprika into the onion and garlic mixture and fry for a further 1-2 minutes.
  • Add the tinned tomatoes, water and tomato purée to the pan and stir well. Bring the mixture to the boil, then reduce the heat until the mixture is simmering.
  • Drain the chickpeas in a sieve and rinse under cold water. Add them to the tomato mixture and return it to a simmer. Continue to simmer for 8-10 minutes, stirring once or twice, until the volume of sauce has reduced by about half.
  • Add the kale to the stew and continue to simmer for a further 1-2 minutes, or until tender. Season, to taste, with salt and freshly ground black pepper.
  • To serve, ladle the stew into serving bowls and serve with crusty bread.

Nutrition Facts : Calories 305kcal, Carbohydrate 23g, Fat 15g, Fiber 8.5g, Protein 15g, SaturatedFat 4g, Sugar 10g

CHORIZO, SHRIMP AND CHICKPEA SOUP



Chorizo, Shrimp and Chickpea Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 bunch scallions, white and light green parts roughly chopped (dark green parts separated)
3 cloves garlic
3 stalks celery, roughly chopped
3 carrots, roughly chopped
2 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 pound fully cooked chorizo (not dried), chopped
1 pound red-skinned potatoes, diced
1 15-ounce can chickpeas, undrained
4 cups low-sodium chicken broth
Kosher salt and freshly ground pepper
1 pound medium shrimp, peeled and deveined
1/2 teaspoon smoked paprika

Steps:

  • Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
  • Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
  • Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
  • Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Nutrition Facts : Calories 680, Fat 36 grams, SaturatedFat 10 grams, Cholesterol 185 milligrams, Sodium 1602 milligrams, Carbohydrate 46 grams, Fiber 10 grams, Protein 45 grams, Sugar 7 grams

SPANISH BAKED RICE WITH CHORIZO AND CHICKPEAS



Spanish Baked Rice with Chorizo and Chickpeas image

Arroz al Horno con Garbanzos y Chorizo Prepare this delicious recipe for Spanish Baked Rice with Chorizo and Chickpeas, and we think it will become one of your favorites. Inspired by the classic flavors of Spanish cuisine, it's made with dry GOYA® Chick Peas, along with fluffy CANILLA® Parboiled Extra Long Grain Rice. It's so good, you'll be asking for it again and again.

Time 3h25m

Yield 6-8

Number Of Ingredients 12

1 cup dry GOYA® Chick Peas, rinsed
¼ cup GOYA® Extra Virgin Olive Oil
1 packet (7 oz.) GOYA® Chorizo, thinly sliced
1 white onion, diced
2 cups CANILLA® Parboiled Extra Long Grain Rice
1 pkg. (1.41 oz) Sazón GOYA® with Saffron
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
1 tsp. GOYA® Paprika
1 can (14.5 oz.) GOYA® Diced Tomatoes
1 packet GOYA® Chicken Flavored Bouillon
1 head garlic, rinsed, top trimmed but unpeeled
2 tbsp. finely chopped fresh parsley

Steps:

  • Step 1 Place chickpeas in large saucepan; pour in enough water to cover. Let stand overnight; drain. Step 2 Return chickpeas to saucepan; add enough fresh water to cover by 1 inch. Bring to boil; reduce heat to medium-low. Cover and cook for 1 1/2 to 2 hours or until tender; drain. Step 3 Preheat oven to 400°F. Heat oil in cazuela or Dutch oven set over medium heat; cook chorizo and onion for 5 to 8 minutes or until chorizo is starting to brown and onion is slightly softened. Step 4 Stir in chickpeas, rice, Sazón, Adobo seasoning and paprika; cook for 2 to 4 minutes or until well coated. Stir in 4 cups water, diced tomatoes and bouillon; bring to boil. Nestle head of garlic into center of rice mixture in pan. Step 5 Transfer to oven. Bake, uncovered, for 35 to 45 minutes or until rice is tender and liquid is absorbed. Let stand for 5 minutes before serving. Step 6 Garnish with parsley. Serve rice with a squeeze of roasted garlic over each serving. Note: For a simple variation, add a handful of raisins and a handful of capers to the rice mixture before baking.

CHICKPEA AND CHORIZO SOUP



Chickpea and Chorizo Soup image

This simple Spanish-style Chickpea and Chorizo soup is a favorite at our house, making an appearance at least once a month (if not more!) during the chilly months. The recipe starts off simply--sliced Spanish-style chorizo sauteed with onions and garlic until fragrant. Then you add some rinsed canned chickpeas, tomatoes, a few spices, and chicken broth, and let the whole thing simmer for about half an hour or so. And that's really it! Serve it up right away or divide into batches for lunch tomorrow. This thing can be heated and reheated half a dozen times, and it always tastes fantastic. A chunk of crusty bread is optional, but definitely recommended.

Provided by Alejandra Ramos

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
1/2 pound Spanish-style cured chorizo, sliced
1 large onion, diced
3 large garlic cloves, crushed
1 tablespoon smoked Spanish paprika
1 teaspoon ground cumin
1/4 teaspoon ground cayenne (optional)
Two 15-ounce cans low-sodium chickpeas, drained and rinsed
One 36-ounce can whole tomatoes
1 quart low-sodium chicken broth
Kosher salt and freshly ground black pepper
Crusty bread, for serving (optional)

Steps:

  • Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

More about "chorizo and garbanzos food"

CHICKPEAS AND CHORIZO RECIPE | GARBANZOS CON CHORIZO ...
chickpeas-and-chorizo-recipe-garbanzos-con-chorizo image
/ Spanish Food Recipes / Chickpeas and Chorizo Recipe. Garbanzos con Chorizo. This Chickpeas and Chorizo dish can be eaten hot or at room temperature – we prefer to eat it hot. Also it can be served as a tapa, a starter …
From spanish-fiestas.com


CHORIZO AND CHICKPEA RICE RECIPE - FOOD.COM
Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft. Add the chickpeas and tomatoes and cook for another 3-4 minutes or …
From food.com
Servings 4
Total Time 38 mins
Category Pork
Calories 854 per serving
  • Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes, or until the rice is tender and the water has been fully absorbed.
  • Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
  • Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated through. Stir through the cooked rice and spoon into four bowls to serve.


FIDEOS WITH CHORIZO AND CHICKPEAS RECIPE - GRACE PARISI ...
Step 1. In a large, deep skillet, heat the 1/4 cup of olive oil. Add the broken spaghettini and cook over moderate heat, stirring frequently, until the pasta is golden, about 5 …
From foodandwine.com
5/5
Total Time 45 mins
Servings 6
  • In a large, deep skillet, heat the 1/4 cup of olive oil. Add the broken spaghettini and cook over moderate heat, stirring frequently, until the pasta is golden, about 5 minutes. Transfer the pasta to a plate. Add the sliced chorizo and onion to the skillet and cook over moderately high heat, stirring occasionally, until the chorizo is browned and the onion is softened, about 7 minutes. Return the pasta to the skillet and stir in the chickpeas and sliced roasted peppers. Add the white wine and cook until evaporated, about 2 minutes.
  • In a very large measuring cup or pitcher, combine the tomato sauce with the chicken broth and season the mixture lightly with salt and black pepper. Add the tomato-broth mixture to the pasta 1 cup at a time, stirring over moderate heat until it is almost completely absorbed before adding more. Once all of the chicken broth has been absorbed, cover the skillet and let it stand off the heat for 10 minutes. Stir in the green olives and Cotija cheese. Drizzle with olive oil and serve right away.


GARBANZOS AND CHORIZO WITH SPINACH - PREVENTION
Add the garbanzos and cook for another 5 minutes. Season with salt and pepper. At the last moment, remove the bay leaves, stir in the reserved chorizo and the spinach, and …
From prevention.com
Servings 1
Estimated Reading Time 1 min
Category Dairy-Free, Nut-Free, Dinner, Main Dish
Total Time 30 mins
  • Remove from the pan and set aside. MINUTES 6-25 Cook the vegetables Add the onion, garlic, red-pepper flakes, and paprika to the pan and cook until the onion begins to brown, about 5 minutes.
  • Stir in the tomato paste and cook for another few minutes until it evenly coats the onions and garlic.


GARBANZOS OR CHICKPEAS WITH CHORIZO AND CHIMICHURRI ...
Recipe for sautéed garbanzo beans or chickpeas with chorizo and chimichurri sauce. Can be served alone or topped with a fried or poached egg. To make the chimichurri, …
From laylita.com
4.9/5 (7)
Total Time 30 mins
Cuisine Latin Fusion, Spanish
  • To make the chimichurri, place all the ingredients in a small food processor and blend until well combined. Taste and add more salt/pepper, vinegar, etc if needed. You can make the chimichurri sauce ahead of time and keep it refrigerated until ready to use.
  • Heat the oil in a medium sized cast iron or frying pan and add the onions. Cook until translucent.
  • Add the chorizo and continue cooking until it’s lightly crispy (if already cured/fully cooked) or almost cooked if using a fresh chorizo.
  • Add the chickpeas and cook for another 10 minutes over medium high until the chorizo is fully cooked. Taste and add additional seasoning if needed – remember that the chimichurri will add herbs, garlic, and a hint of hot pepper.


SPANISH CHORIZO AND CHICKPEA STEW - FOOD AND JOURNEYS
Heat up olive oil in a medium-sized pan. Once oil is ready, add garlic and onion. Cook until onion has softened. Add chorizo. Mix and cook until the chorizo has started …
From foodandjourneys.net
5/5 (1)
Calories 517 per serving
Category Main Course


CHORIZO GARBANZO BEAN STEW • MAMA LATINA TIPS
Chorizo Garbanzo Bean Stew. 1 (28 oz) can crushed tomatoes or 3 cups tomato puree. Warm oil in a pot over high heat, add chorizo and sauté for 3 minutes each side. Transfer chorizo to a …
From mamalatinatips.com
Estimated Reading Time 4 mins
  • Sauté onion in the same pot, for 2 minutes or until it softens. Add garlic and cook for a few seconds.
  • Pour in red wine, beef broth, add crushed tomatoes or tomato puree, salt, pepper, and bay leaves over onion. Cover and boil for 20 minutes over high-heat.


GARBANZO SOUP WITH CHORIZO AND SMOKED PAPRIKA - FOOD …
Add the chorizo, tomato paste, pimentón and cayenne and cook, stirring, for 1 minute. Add the beef stock and sugar along with the whole and pureed chickpeas and bring …
From foodandwine.com
4/5
Category Bean Soup
Servings 6
Total Time 30 mins
  • In a small skillet, cook the chorizo over moderately high heat until lightly browned and most of the fat has been rendered, 3 to 4 minutes. Drain the chorizo on paper towels.
  • In a soup pot, heat the olive oil until shimmering. Add the carrots, onion and garlic, cover and cook over moderate heat until softened, about 5 minutes. Add the chorizo, tomato paste, pimentón and cayenne and cook, stirring, for 1 minute. Add the beef stock and sugar along with the whole and pureed chickpeas and bring to a boil. Simmer over moderate heat until the vegetables are tender, about 10 minutes. Ladle the garbanzo soup into deep bowls and serve with crusty bread.


CHORIZO HASH WITH CHICKPEA, POTATO & FRIED EGG - LOST IN FOOD
Ideal comfort food for this time of year! In our chorizo breakfast hash we have combined the chorizo with chickpeas and cooked potato to add texture to the dish.We like to …
From lostinfood.co.uk
5/5 (11)
Category Brunch
Cuisine British
Calories 818 per serving
  • Heat the olive oil in a large non-stick frying pan, add the diced chorizo and saute over a medium heat for 3-5 minutes, take care not to burn the sausage.
  • Now add the onion and red pepper to the chorizo and saute for a further 3-5 minutes until the onions start to soften.
  • Stirring continuously add the garlic and pre-cooked potato to the pan along with the chickpeas, before adding the paprika. Cook for a further minute until the paprika starts to release its spice aroma.
  • Add the harissa paste to the mixture and season well with salt and ground black pepper. [NOTE: only season at this point, once the hash is cooked and the flavours have properly melded together. Different sausages and harissa pastes will have different levels of salt so season to taste only once the dish is cooked.]


CHORIZO CHICKPEAS (VEGAN & GLUTEN FREE) - THE CURIOUS CHICKPEA
Because let’s face it, what makes food fantastic always comes down to the spices! Chorizo is a kind of spiced sausage, and the exact spices depend on if we’re talking about …
From thecuriouschickpea.com
4.6/5 (10)
Total Time 9 mins
Category Side Dish
Calories 162 per serving
  • Add the spices, salt, and pepper and stir to coat. Cook another 2-3 minutes to toast the spices and brown the chickpeas slightly.


CHORIZO AND CHICKPEA STEW - ANOTHERFOODBLOGGER
chickpeas - it wouldn't be chorizo chickpea stew without these guys. A simple 400g tin will do the trick; spices - garlic, smoked paprika, cumin, oregano & salt all help add an extra punch of flavour to the dish; tinned tomatoes - 800g of tinned cherry tomatoes but chopped will also work too. Alternatively you can use 800g of chopped cherry tomatoes; other - garnish with …
From anotherfoodblogger.com
5/5 (1)
Total Time 27 mins
Category Dinner, Main Course
Calories 506 per serving


GARBANZOS CON CHORIZO (CHICKPEAS WITH CHORIZO) - CULINAE MUNDI
250g of cooked chickpeas ; 150g of spicy chorizo, skinned and cut in pieces; 3 or 4 tbsp of olive oil; 1 big onion; 4 cloves of garlic, crushed ; 1/2 tsp of pimenton (Spanish paprika) 1/2 tsp of cumin ; 1 tbsp of tomato paste; 1 splash of white wine and 1 splash of water; Salt and pepper; 2 or 3 boiled eggs, quartered for garnish; Chopped parsley, to scatter; Method. Step 1. …
From culinaemundi.com
Cuisine Spanish
Estimated Reading Time 50 secs
Category Stew


CHORIZO AND CHICKPEA STEW RECIPE - THE SPANISH CUISINE
The chorizo and chickpea stew is a typical Spanish stew normally cooked in winter due to is a very energetic food. Learn how to cook this easy recipe and authentic Spanish food stew with chorizo sausage. Complexity level: Medium. Calories : 453 cal. Price estimation: Less than 5 $ Cuisine: Spanish. Cooking Method: Braising. Beans and peas. Eggs. Main dishes. …
From thespanishcuisine.com
4.3/5 (3)
Total Time 30 mins
Cuisine Spanish
Calories 453 per serving


POT ROASTED POLLOCK RECIPE - TOM KERRIDGE
POT-ROASTED POLLOCK, CHICKPEAS AND CHORIZO . This pollock dish tastes amazing. It is a bit of a ‘campfire’ dish, perfect for feeding friends, that leaves you feeling content and happy. It has a Spanish feel to it, but you can use different pulses and different flavoured sausages, if you like – try butter beans and Toulouse sausages or white haricot beans and merguez sausages. …
From tomkerridge.com
Estimated Reading Time 5 mins


GARBANZOS WITH SMOKED CHORIZO - THE NOSHERY
Garbanzo beans and smoked chorizo are a great combo for a cold winter day. First gather all your ingredients together. This way your not running in your kitchen lost and starting fires. You will need 1/2 a diced pepper, 1 diced medium onion, 2 cloves minced garlic, 1/4 cup of chopped cilantro, 3 roma tomatoes peeled, seeded and diced, 1 Tbs of capers and 2 Tbs of …
From thenoshery.com
Reviews 15
Estimated Reading Time 4 mins


CHORIZO AND GARBANZO ALBONDIGAS – FRANKLIN INN
Chorizo and Garbanzo Albondigas. This was one of the recipes that won us first place at the Northside Common Ministries Food Pantry Challenge. Roll into 2” balls and bake for 45 minutes at 350 degrees or until the internal temperature reaches 165 degrees. Makes about 20-24 balls. Serve over rice and top with your favorite sauce.
From franklininnshop.com


CHORIZO AND GARBANZOS RECIPES RECIPES
Foods for events. Christmas Thanksgiving Spring Winter Summer Fall Search. Chorizo And Garbanzos Recipes Recipes. CHICKPEAS AND CHORIZO. Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and …
From tfrecipes.com


CHORIZO AND CHICKPEAS IN WHITE WINE | RECIPE | CHORIZO ...
Aug 16, 2018 - Heat oil in large frying pan; cook onion, garlic and chorizo, stirring, until chorizo is browned lightly. ...
From pinterest.ca


CHICKPEAS AND CHORIZO
Foods for events. Christmas Thanksgiving Spring Winter Summer Fall Search. Chickpeas And Chorizo. CHICKPEAS AND CHORIZO. Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some …
From tfrecipes.com


PASTA WITH CHORIZO AND CHICKPEAS RECIPE - FOOD NEWS
CHICKPEAS AND CHORIZO. Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. With my ridiculous back catalogue of 450+ recipes, not to mention all the recipe …
From foodnewsnews.com


GARBANZOS FRITOS!! #MANDYY #GARBANZOS #FOOD #COOKING # ...
-https://instagram.com/mandysantacruz?utm_medium=copy_link-https://www.facebook.com/pg/elpaellon305/about/
From youtube.com


CHORIZO AND GARBANZOS RECIPES
1 cup dried chickpeas (garbanzo beans) 1/2 onion, stuck with a clove: 1 small carrot, peeled, cut in 2-inch chunks: 1 small bay leaf: Salt: 2 tablespoons olive oil: 1 large onion, finely diced (about 1 cup) Salt and pepper: 6 ounces Spanish chorizo, diced: 2 teaspoons minced garlic: 1/4 teaspoon pimentón: 1 teaspoon cumin seeds, lightly ...
From tfrecipes.com


26 EASY CHORIZO RECIPES - COMFORTABLE FOOD
Smoky Chorizo Shakshuka with Chickpeas. Not only does this Shakshuka looks gorgeous, but tastes delicious too. Eggs are poached in rich, spicy tomato sauce studded with chorizo and chickpeas for a hearty breakfast-for-dinner recipe. Add crumbled feta cheese, a dollop of yogurt and fresh herbs on top for a show-stopping dish.
From comfortablefood.com


MOM'S CUBAN GARBANZOS WITH CHORIZO
Add the chorizo, cumin, tomato sauce, and sautee for 2 minutes allowing the chorizo to sautee and become fragrant and a bit crispy. Add the garbanzo beans and stock and bring to a simmer. Let simmer for 30 minutes. Add the potatoes and squash and simmer for another 10 minutes or until the potatoes are fork-tender. Add the cilantro and stir.
From aleandtere.com


GARBANZOS CON CHORIZO (CHICKPEAS AND SPANISH SAUSAGE ...
This is a simple traditional Spanish recipe using the instant pot. Ingredients: Garbanzo beans (soaked and drained), carrots, celery, potatoes, chorizo, pimiento …. For professional & delicious Instant Pot BBQ results everytime, try 2 Gringos Chupacabra's Texas Style Rubs & Seasonings! August 5, 2021. /.
From instantpotteacher.com


BGT: BACON, GUACAMOLE AND TOMATO WITH CHIPS AND CHORIZO ...
This comfort food has a kick, with chorizo and cheese-stuffed jalapenos, smoky guacamole, bacon and tomatoes. ADVERTISEMENT . Ingredients. Chorizo Jalapeno Poppers. 12. large jalapeno peppers. ½. small red onion. 2. cloves garlic. A handful fresh cilantro. 12. slice smoky, meaty bacon. 1. tbsp olive oil or safflower oil. ¾. lb(s) fresh Mexican chorizo. 1 3-oz. …
From foodnetwork.ca


GARBANZOS CON CHORIZO RECIPE - TFRECIPES.COM
Free recipes Garbanzos Con Chorizo Recipe with ingredients, step by step and other related foods. TfRecipes. Dessert; Main Dish; Appetizers; Healthy; Foods for events. Christmas Thanksgiving Occasion Search. Garbanzos Con Chorizo Recipe. GARBANZOS Y CHORIZO. Make and share this Garbanzos Y Chorizo recipe from Food.com. Recipe From food.com. …
From tfrecipes.com


FOOD TRUCKS IN WARRENTON - YELP
Food Trucks, BBQ, Wings. 16328 Lee Hwy. , Gainesville, VA. “ Eat outside at the picking tables and enjoy a tastey beverage from the tiki bar right there as well. ” …
From yelp.com


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