Spanish Chickpea Popcorn Food

CHICKPEA POPCORN

Steps:

• Drain and rinse the can of chickpeas over the sink, using a colander.
• Pat-dry the chickpeas with a paper towel so they're not dripping of any excess water. They should still be moist.
• Spread the chickpeas out evenly on a cookie sheet, or inside a metal cake pan. Something with short edges will be best so you can let the chickpeas roll around, and not lose any in the process ;-).
• Sprinkle the kettlecorn popcorn seasoning, or substitute the salt/sugar mixture, on top of the chickpeas. Then, do the same with the cinnamon. Tilt the pan a few times to evenly coat the chickpeas. Repeat if necessary with the remaining seasoning and cinnamon to taste. Use all of it for a more intense sweet/salty-tasting snack.
• Set oven to Broil, and broil for about 20-25 minutes. Be sure to take out the pan and/or move the chickpeas around so they don't stick to the bottom of the pan, and broil evenly.
• When finished, the chickpeas should be golden, a little dry on the outside and a little chewy still on the inside. If you want them crunchier, keep them in longer. I like mine a little chewy.

SPANISH PORK WITH CHICKPEAS

Steps:

• Preheat the broiler. Toss the spring onions with 1 tablespoon olive oil and 1/2 teaspoon salt on a baking sheet; season with pepper. Broil, turning, until charred, 8 to 10 minutes (5 minutes for scallions).
• Meanwhile, combine the cumin, paprika and 1/2 teaspoon each salt and pepper in a bowl. Make a deep cut lengthwise down the center of the pork, cutting about halfway through. Open the pork like a book; cut crosswise into 4 pieces and season with the spice mixture.
• Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the pork and cook until browned on the bottom, 5 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil and the garlic to the pot. Cook, stirring, until golden, 1 to 2 minutes. Add the tomatoes; cook, stirring occasionally, until softened, 4 minutes. Stir in the reserved tomato juices, chickpeas and roasted peppers. Add the pork browned-side up; cover and simmer until cooked through, 10 to 12 minutes.
• Remove the pork from the pot. Stir the almond butter, vinegar and oregano into the chickpea mixture. Serve with the pork and charred spring onions.

SPANISH-STYLE CHICKPEAS AND ESCAROLE

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the garlic and cook until slightly browned, about 4 minutes. Add the escarole in batches and cook until completely wilted, about 7 minutes.
• Stir in the chickpeas and cook until heated through, about 1 minute. Stir in the cumin, pimenton, remaining 1 tablespoon olive oil and salt to taste. Serve.
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CHILI-GARLIC POPCORN

Steps:

• Mix the smoked paprika, chili powder, garlic salt and onion powder together in a small bowl.
• Toss the popcorn and butter in a large bowl until well coated. Sprinkle the spice blend and Parmesan over the popcorn and toss well.

SPANISH CHICKPEA SOUP

Steps:

• Soak the chickpeas on a bowl of water overnight, rinse and drain. You can used tinned chickpeas to skip this step, in which case just drain and rinse.
• Heat the oil in a soup pan, fry the chunks of Chorizo until beginning to crisp before adding the chickpeas and cooking for a further 3-4 minutes, stirring.
• Stud the onion with the whole cloves and add to the mixture in the pan along with the garlic and coriander.
• Pour enough water over to cover ingredients with about ¼ inch to spare, cover with pan lid and simmer for 2 hours, checking every now and then to make sure water doesn't evaporate and adding more if needed.
• Remove the clove studded onion and season the soup with salt and pepper to taste.
• Blend half the soup mixture until smooth, adding more water if necessary, then return to the pot, give a good mix and reheat.
• Whilst reheating, toast some almond flakes until lightly brown under the grill.
• Serve with a swirl of cream on the top and a sprinkling of the toasted, flaked almonds.

POTAJE DE GARBANZOS (CHICKPEA STEW - SPAIN)

Steps:

• Soak the chickpeas overnight in a large pot of cold water to cover; drain.
• In the large pot combine chickpeas, 4 cups water, garlic, bay leaves, slab bacon, and bone; bring to a boil, cover and simmer about 1 1/2 hours.
• Meanwhile, in a medium skillet, heat the oil and saute the bread slices until golden on both sides.
• Remove and reserve the bread.
• Add the ham and onion to the skillet; saute until the onion has wilted.
• Stir in the paprika, and remove the pan from the heat.
• Add the onion mixture to the chickpeas.
• Add the greens, potatoes, and salt to taste to the chickpeas and continue cooking 30 minutes or more, or until the chickpeas and potatoes are tender.
• Remove the ham or beef bone.
• In a mortar or food processor, combine the sauteed bread, almonds, 2 Tablespoons of the chickpeas from the pot, and the yolks of the hard-boiled eggs; mash to a paste.
• Stir the paste into the stew, cover and let sit 10 minutes before serving.
• Chop the hard-boiled egg whites.
• Divide into soup bowls and garnish with chopped hard-boiled egg whites.

SPANISH CHICKPEA SALAD

Steps:

• Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan).
• Prepare the tomato by blanching it and removing the skin and pips following this cut it into small cubes and place in a bowl.
• Add the red peppers to the bowl (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips).
• Add the eggs, onions and garlic.
• Cut the cured ham into small squares and add to the bowl.
• Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper
• Add the chickpeas to the salad mixture
• Garnish with fresh parsley and serve.

SPANISH CHICKPEA SOUP

Steps:

• Add oil and onions to a medium saucepan and saute on low heat, stirring, until very well done.
• Add the carrot and chickpeas, and saute for 2 minutes, stirring continuously.
• Add stock and bring to boil.
• Add seasonings and simmer on low until veggies are tender (about 35 min), adding water if necessary and stirring on occasion.
• Remove bay leaf and puree soup.
• Add butter and lemon juice.
• Simmer until heated through.
• Serve hot.