Spanish Style Chickpeas And Escarole Food

ESPINACAS CON GARBANZOS (SPINACH AND CHICKPEAS)

Steps:

• Coat a large saucepan with extra virgin olive oil (approx. 2 tbsp) and heat to medium high
• Before the oil gets too hot, add the spinach (in batches if necessary)
• Sauté the spinach until just wilted and remove to strain in a colander
• Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side
• Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown
• Transfer the ingredients to a blender/food processor and add the sherry vinegar
• Blend the ingredients together until you have a thick paste (you can add a few tablespoons of water if needed to blend easier, but don't over blend and make it gooey)
• Return the paste to the saucepan and add your garbanzo beans and tomato sauce
• Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out
• Add the spinach and stir gently until it is evenly incorporated and hot
• Season with salt and pepper
• Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top
• Enjoy!

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.

PASTA WITH ESCAROLE AND CHICKPEAS

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the garlic and cook 30 seconds, then stir in the escarole, chickpeas, 1/4 teaspoon salt and the red pepper flakes; cover and cook until the escarole wilts, 3 to 4 minutes. Add the pasta to the boiling water and cook as the label directs. After a few minutes, remove 1 1/2 cups of the pasta cooking water and add to the skillet with the escarole mixture; simmer, uncovered, until the liquid is reduced by half and the escarole is tender, about 5 minutes. When the pasta is done, reserve 1 cup cooking water, then drain. Add the pasta to the skillet and cook, tossing to combine, 1 minute; add some of the reserved cooking water if the pasta seems dry. Add the remaining 1 tablespoon olive oil and toss. Remove from the heat and stir in the cheese.

WHOLE-GRAIN PASTA WITH CHICKPEAS AND ESCAROLE

Steps:

• Cook the pasta according to the package directions; add the escarole during the last 2 minutes, cover and do not stir. Remove the escarole with tongs; set aside. Drain the pasta, reserving 1/2 cup cooking liquid. Meanwhile, if you're using capers, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the capers and fry until crisp, about 2 minutes. Transfer to a paper-towel-lined plate.
• Add the remaining 3 tablespoons oil to the skillet. Cook the garlic, parsley and red pepper flakes until the garlic toasts slightly, 1 minute. Add the tomatoes, chickpeas, a pinch of salt and the bay leaves. Cook until the tomatoes and chickpeas brown, about 6 minutes. Add the escarole and reserved tomato juice and cook until the sauce thickens slightly, about 4 more minutes. Remove and discard the bay leaves.
• Add the cooked pasta to the skillet and toss with the sauce; season with salt and pepper. (If the sauce is thick, add some reserved pasta water.) Stir in the cheese and top with fried capers, if using, and more cheese.

PASTA WITH ESCAROLE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 10 minutes. Add the escarole and cook, stirring occasionally, until tender, about 2 more minutes.
• Meanwhile, toast the pine nuts in a large skillet over medium-high heat, about 1 minute. Add 1 tablespoon olive oil, the breadcrumbs, and salt and pepper to taste; cook until golden, about 2 minutes. Transfer the mixture to a plate. Wipe out the skillet, add the pancetta and cook until crisp, about 5 minutes. Transfer to paper towels and blot dry.
• Add the remaining 1 tablespoon olive oil to the skillet, then add the garlic and jalapeno and cook until fragrant, about 1 minute. Drain the pasta and escarole, reserving 1 cup cooking water, and add to the skillet. Add half of the pancetta and toss, drizzling in enough pasta water to moisten. Season with salt and pepper.
• Divide the pasta among bowls, top with the breadcrumb mixture, remaining pancetta and the parmesan. Drizzle with olive oil.

SPANISH CAESAR WITH CHICKPEA CROUTONS

Steps:

• Put the eggs, garlic, cilantro, green onions, salt, cumin, lime zest and juice, anchovy, Worcestershire, Dijon, and jalapeno into the carafe of a blender and puree until smooth. With the motor running, slowly drizzle the olive oil into the top of the carafe until the mixture thickens. Refrigerate for at least 1 hour.
• Arrange the romaine on a platter and drizzle the sauce over the top. Garnish with the jack cheese and the croutons.
• Preheat the oven to 425 degrees F.
• Drain, rinse and lightly pat dry the chickpeas. Spread out on a baking sheet and pick over the peas, discarding small or damaged peas. Combine the oil and spices in a small bowl and add to the chickpeas. Toss well until evenly coated. Evenly spread out the chickpeas on the baking sheet and put in the oven. Bake for 10 minutes, then stir and bake for another 10 minutes. Remove the baking sheet from the oven and sprinkle with a pinch of sea salt. Drizzle with the lime juice and set aside to cool and dry. Use as desired.

SPANISH CHICKPEA & SPINACH STEW

Steps:

• Heat a large fry pan or stock pot with a medium heat and add in 2 tbsp extra virgin olive oil
• Meanwhile, grab 10 blanched raw almonds and remove the skins from 3 cloves of garlic
• After heating the oil for 2 minutes, add the almonds & cloves of garlic into the pan, mix with the olive oil continuously, after 3 minutes and the ingredients are lightly browned, remove the pan from the heat, transfer the almonds & garlic into a mortar, add in 2 tbsp finely chopped parsley and a little sea salt, using a pestle, pound down on the ingredients until you form a paste, set aside
• Using the same pan, heat it with a medium heat again, after 2 minutes add in 1 onion roughly diced, mix with the olive oil, after 4 minutes and the onions are translucent, add in 1 tsp sweet smoked paprika and 1/2 tsp ground cumin, quickly mix together, then add in 1 tbsp sherry vinegar and 1/2 cup tomato sauce, mix together and simmer
• After 3 minutes and the tomato sauce has thickened, add in 2 cups cooked chickpeas and season with sea salt & black pepper, gently mix together, then add in 2 cups vegetable broth, pinch in a 1/4 tsp saffron threads and add the almond & garlic mixture, turn up the heat to a medium-high heat, mix together and bring to a boil, then place a lid on the pan and lower the heat to a low-medium heat
• After simmering for 5 minutes, remove the lid, add in 5 oz fresh spinach, mix together so the spinach wilts, once its all been wilted, remove the pan from the heat, transfer into shallow bowls, enjoy!