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
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Juanita Pedroza
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the flavors and the presentation was beautiful. I will definitely be making this again for future parties.
Usama Jan
[email protected]This dish was a bit too spicy for me, but I still enjoyed it. The flavors were great and the chorizo was cooked perfectly. I would recommend using less chorizo if you don't like spicy food.
Towhidul Masum
[email protected]I've made this dish several times and it always turns out great. It's a great weeknight meal because it's quick and easy to make. I usually serve it with rice or quinoa.
Baraa ali Ramadan Darwish
[email protected]This is one of my favorite recipes! I love the combination of flavors and textures. The chorizo adds a nice smoky flavor, the chickpeas are hearty and filling, and the spinach adds a pop of color and freshness. I highly recommend this dish.
Ryan Ackley
[email protected]I made this dish last night and it was a hit with my family! The kids loved the chorizo and the adults loved the spinach and chickpeas. It was a great way to get everyone to eat their vegetables.
Naseebkham Kham
[email protected]This dish was absolutely delicious! The flavors of the chorizo, chickpeas, and spinach were perfectly balanced, and the sauce was rich and flavorful. I will definitely be making this again.