CHORIZO, CHICKPEA & BANANA STEW
This is a unique-tasting stew that's packed with flavor. You can use plantains instead of bananas, but they need to be cooked a bit longer. I make my own lean turkey chorizo for this, but any chorizo will do. If you're unconcerned about calories, serve this with some additional fried bananas - yum!
Provided by rpgaymer
Categories Stew
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large pan over medium-high heat. Stir in the onion, garlic and ginger and fry for 2-3 minutes. Add the chorizo and brown the meat for a further 2-3 minutes. Drain off any excess fat if desired.
- Add the tomatoes and stock, stir, and bring to a boil. Lower heat, cover, and simmer gently for 30 minutes.
- Add the chickpeas and bananas to the stew and cook for a further 5 minutes, or until the bananas are just starting to fall apart. Season with a salt & pepper and serve garnished with cilantro.
Nutrition Facts : Calories 670.5, Fat 38.1, SaturatedFat 13.3, Cholesterol 75, Sodium 2406, Carbohydrate 54.6, Fiber 9.1, Sugar 14.9, Protein 29.6
CHORIZO & CHICKPEA STEW
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
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 AND CHICKPEA STEW
Provided by Nigella Lawson : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- If ever there were justification for cupboard love, this would be it: a full-on feast thrown together to enormous effect, simply with ingredients that you can more or less keep on permanent standby. And, like so many of these recipes, it's pretty well instant. After all, if you haven't got time to shop, it's hardly likely you'll be able to spend many hours at the stove.
- I am, anyway, a huge fan of bulgar wheat - think couscous, only more robust - but cooked like this, with some strands of pasta tossed in hot oil first, it really has something extra. I was taught to do this, just chatting stoveside, by an Egyptian friend when I was in my twenties, and I've never seen any reason to change the drill. He, actually, didn't use torn-up spaghettini but, rather, lokshen, which are the short lengths of vermicelli customarily found in echt chicken soup.
- This is a tradition about as far away from the chorizo-cooking culture as you could get, but the chickpea-studded, tomatoey and paprika-hot stew goes extremely well with the nubbly grain. I keep a stock of cherry tomatoes in sauce in the cupboard, but regular canned tomatoes could be substituted easily enough.
- Warm the olive oil in a thick-bottomed saucepan on a medium heat.
- Fry the pasta bits in the oil for a minute, stirring, until they look like slightly scorched straws. Then add the bulgar wheat and stir for another minute or two.
- Stir in the cinnamon and the salt, and then pour the water into the pan. Add the bay leaves, and bring to a boil, then turn down to the lowest heat, add a lid, and leave for 15 minutes, until all the water has been absorbed.
- Put another thick-bottomed saucepan on a medium heat, add the chorizo pieces and fry until the orange oil runs out. Then add the sherry and let it bubble away. Add the apricots (if using), along with the chickpeas (or beans) and canned tomatoes, and 3/4 fill each empty tomato can with water and swish it out into the pan. Put on a high heat to bubble for about 5 minutes. Add salt and pepper, to taste.
- Serve with the bulgar wheat and, if there's any to hand, some chopped cilantro.
CHORIZO & CHICKPEA SUMMER STEW
Combine tomatoes, chickpeas, red peppers and spinach with chorizo and smoked paprika to make this nutrient-packed family stew, rich in vitamin C and fibre
Provided by Shivi Ramoutar
Categories Dinner
Time 25m
Number Of Ingredients 11
Steps:
- Heat the oil in a large frying pan over a medium heat, add the garlic, thyme and smoked paprika, and stir for a few minutes, then tip in the chorizo and stir for another couple of minutes until its oil is released. Splash in the sherry vinegar and let it bubble for a minute or so.
- Add the tomatoes, peppers, spinach and chickpeas along with 100ml water and a pinch of seasoning. Bring to the boil, then reduce the heat to a simmer and cook until the tomatoes have softened and there is a thickened sauce, about 15 mins. Adjust the seasoning and finish with a drizzle of extra virgin olive oil. Serve with crusty bread.
Nutrition Facts : Calories 449 calories, Fat 24 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 10 grams fiber, Protein 25 grams protein, Sodium 1.7 milligram of sodium
GARBANZADA (CHORIZO AND CHICKPEA STEW)
Serve this on its own or over rice. If you serve it over rice, though, you've got one heck of a filling meal!
Provided by Cluich
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, cook the bacon and chorizo over medium head until well-browned. Drain the excess fat/grease, then add the onion and garlic and cook until the onion is translucent.
- Add the chickpeas, water, chicken broth, and bay leaf. Bring to a boil, then reduce the heat, cover, and simmer, for about 20 minutes. Remove the bay leaf. Add the adobo seasoning, to taste, and serve (preferrably over rice!).
Nutrition Facts : Calories 688.4, Fat 35.9, SaturatedFat 12.2, Cholesterol 65.3, Sodium 2332, Carbohydrate 57.7, Fiber 10.5, Sugar 1.9, Protein 32.9
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