CHORIZO AND CHICKPEA SAUCE WITH RICE PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
FRIED CHICKPEAS WITH CHORIZO AND SPINACH
Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.
Provided by Mark Bittman
Categories easy, quick, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the broiler.
- Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
- Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
- Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams
CHICKPEA STEW WITH SPINACH AND CHORIZO
Sergi Millet in "Food & Wine 2006: an entire year of recipes" ---------- "This stew, like many in Catalonia, starts with a sofrito, a thick sauce made with onions and tomatoes. Once you get the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty stew as it slowly cooks." ---------- If you follow the recipe as written, allow for overnight soaking and 2.5 hours cooking of the chickpeas. If you use canned chickpeas instead, just throw them in at the proper time of the recipe. I used canned. Also, keep in mind that the chorizo is an active flavor ingredient, so you want some strong flavor: I used up leftover chicken and bacon instead, so I added some extra of the spices plus some cayenne to boost the flavoring of the bacon. I also threw a julienned potato in, but make sure it has time to cook. Frozen spinach works fine
Provided by Miss Emma
Categories Stew
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until tender, about 2 hours; add more water as necessary to maintain the level. Drain; reserve 1 cup of the cooking water.
- In a medium enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the chopped tomatoes and cook over moderately high heat until sizzling, about 4 minutes.
- Add the sliced chorizo, the cooked chickpeas and their reserved cup of cooking water and the cup of reserved tomato juices and bring the chickpea to a simmer. Stir in half of the spinach and cook until it is wilted, then stir in the remaining half of the spinach. Simmer the chickpea stew over moderately low heat for 10 minutes, stirring occasionally.
Nutrition Facts : Calories 589, Fat 32.6, SaturatedFat 7.8, Cholesterol 33.3, Sodium 550.7, Carbohydrate 52.3, Fiber 15.3, Sugar 12, Protein 25.7
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
GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH
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
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, CHORIZO & SPINACH STEW
For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish
Provided by Thomasina Miers
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
- Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.
Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium
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
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