Catalan Chickpea And Sausage Stew Recipes

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CATALAN CHICKPEA AND SAUSAGE STEW



Catalan Chickpea and Sausage Stew image

This slightly picante stew benefits from being made a day or two ahead.

Provided by Food Network

Categories     main-dish

Time 10h15m

Yield 6 servings

Number Of Ingredients 11

1 pound chickpeas, soaked in 2 quarts water for 6 hours or overnight, and drained
1 bay leaf
Salt and freshly ground black pepper
1/2 pound soft Spanish chorizo
2 tablespoons olive oil
1 medium onion, chopped
1 medium green or red pepper, chopped
2 plump garlic cloves, minced
1 28-ounce can chopped tomatoes, lightly drained
1/2 teaspoon dried thyme
1 dried cayenne pepper, or 1/4 to 1/2 teaspoon dried red pepper flakes, to taste

Steps:

  • Combine the drained chickpeas with enough water to cover by 2 inches in a large soup pot or Dutch oven, add the bay leaf, and bring to a boil. Reduce the heat and skim off any foam. Cover and simmer for 1 hour. Add salt to taste (about a tablespoon), and simmer for another hour, until tender. Drain over a bowl and retain 2 cups of the cooking liquid. Set aside.
  • While the beans are cooking, heat a large, heavy casserole over medium-high heat and when it is hot, add the sausages. Brown the sausages on all sides and remove from the heat. Slice and set aside.
  • Add the olive oil to the pan, turn the heat down to medium, and add the onion. Cook, stirring, until it begins to soften, and add the diced pepper. Cook, stirring often, until the onion and pepper are tender, 5 to 10 minutes. Add the garlic, stir together for a minute or two, until fragrant, and stir in the tomatoes, sliced sausage, thyme, and salt and pepper to taste. Cook, stirring often over medium heat for about 10 minutes, until the tomatoes have cooked down slightly. Add the chickpeas, dried cayenne or chili flakes, and the 2 cups of their liquid that you set aside. Bring back to a simmer, stir together, turn the heat to very low, cover and cook gently for 30 minutes to 1 hour, until the beans are very tender and the broth fragrant. Taste, adjust seasonings, and serve.

CHICKPEA PASTA STEW



Chickpea Pasta Stew image

Elevate your favorite pantry essentials in this take on the Roman classic pasta e ceci. Using canned chickpeas and jarred marinara makes for an easy one-pot dinner, and the addition of Parmesan rind gives it depth of flavor.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons olive oil, plus more for drizzling
1 teaspoon crushed red pepper, plus more for topping
1 clove garlic, chopped
1 medium onion, diced
Kosher salt and freshly ground black pepper
One 15.5-ounce can chickpeas, drained and rinsed
One 24-ounce jar marinara sauce
8 ounces fusilli pasta (about 3 cups)
Zest of 1 lemon
1 piece Parmesan rind plus 1/2 cup grated Parmesan
4 ounces hearty greens, such as baby kale, chopped escarole or Swiss chard (about 6 cups)

Steps:

  • Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the crushed red pepper, garlic, onion, 1 teaspoon salt and several grinds of black pepper and cook until the garlic is softened and the onion is translucent, about 4 minutes. Add the chickpeas and continue to cook, stirring frequently, until the chickpeas are coated and heated through, about 3 minutes. Use the back of a wooden spoon to mash about a quarter of the chickpeas; this will help thicken the stew and give it body.
  • Stir in the marinara sauce, pasta, lemon zest, Parmesan rind and 4 cups water. Bring to a boil and cook, stirring occasionally to make sure the pasta isn't sticking to the bottom of the pot, until the pasta is very al dente, about 10 minutes. Stir in the greens and continue to cook until completely wilted, 3 to 4 minutes. Add more salt and black pepper to taste. Divide among bowls, top with the grated Parmesan and some crushed red pepper and drizzle with olive oil.

CATALAN CHICKEN STEW



Catalan Chicken Stew image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 32

1/4 cup dry unsalted Marcona almonds or blanched almonds
2 tablespoons EVOO
2 slices (1/2-inch thick) batard or baguette (reserve the rest of the loaf for serving)
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon fresh lemon juice
2 cloves garlic, grated or finely chopped
3 tablespoons EVOO
2 to 3 tablespoons chopped fresh thyme
2 rounded tablespoons paprika
2 to 3 stalks celery with leafy tops, peeled and chopped
2 bay leaves
2 medium carrots, chopped
2 medium onions, chopped
1 red bell pepper, chopped
1 Fresno or other red chile pepper, finely chopped
Pinch saffron threads
Kosher salt and freshly ground pepper
One 32-ounce can whole peeled tomatoes
4 cups chicken stock
3 to 4 cups shredded Poached Chicken Breasts, recipe follows
1 cup Spanish green olives, coarsely chopped
Bread, for serving
4 whole bone-in, skin-on chicken breasts (for all white meat) or 3 whole 4-pound chickens (for a mix of white and dark meat)
1 tablespoon whole black peppercorns
8 cloves garlic, smashed
4 large bay leaves
4 carrots, coarsely chopped
4 stalks celery, coarsely chopped
2 lemons, sliced
2 onions, quartered
Herb bundle of fresh parsley, rosemary and thyme tied with kitchen string
Kosher salt

Steps:

  • For the picada: Toast the nuts in a small skillet, then remove to a plate. Add the EVOO to the skillet and toast the bread slices until golden. Chop the bread and add to a food processor along with the parsley, lemon juice, garlic, toasted almonds and a splash of water. Pulse until the mixture is a pesto-like consistency. Refrigerate until ready to serve. For the stew: Heat the EVOO in a Dutch oven over medium-high heat. Add the thyme, paprika, celery, bay leaves, carrots, onions, bell peppers, chile peppers and saffron and season with salt and pepper. Cook until the vegetables are soft, 7 to 8 minutes. Add the tomatoes and mash. Add the stock and simmer for 30 minutes. Stir in the chicken. Stir in the picada and olives, then remove from the heat and let stand for 5 minutes. Ladle the stew into shallow bowls and serve with warm bread for mopping. Cook's Note: The stew and the picada can be refrigerated in separate containers in the refrigerator for a make-ahead meal. Reheat the stew over medium heat, adding the picada and olives.
  • Put the chicken in a very large stockpot or divide between 2 pots if necessary. Add the peppercorns, garlic, bay leaves, carrots, celery, lemons, onions and herb bundle and sprinkle with salt. Add enough water to cover the chicken. Bring to a boil, then reduce the heat to low and cook at a rolling simmer for 1 1/2 hours. Remove the chicken from the liquid and let cool. Strain the stock. (You should have 5 to 6 quarts stock.) Remove the skin and bones from the chicken, and shred the meat using your hands or 2 forks.

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