Chorizo Cannellini Beans And Chick Peas Recipes

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EASY CHICKEN, CHORIZO AND CHICKPEA STEW



Easy Chicken, Chorizo and Chickpea Stew image

Quick, easy and packed with delicious Spanish flavours, this Easy Chicken, Chorizo and Chickpea Stew is going to be your new favourite midweek meal! Plus it's a fab 'fill the freezer' recipe (and once you've tasted it, you're definitely going to want to batch cook this - in BIG batches!)

Provided by Eb Gargano

Categories     Main Course

Time 30m

Number Of Ingredients 14

1 tablespoon olive oil
1 red onion (diced)
1 red pepper (diced)
130 g diced chorizo ((you should be able to buy it ready-diced, which saves a lot of time!))
3 cloves garlic (crushed or grated)
1 teaspoon dried chilli flakes
3 teaspoons smoked paprika
400 g tin chopped tomatoes
400 g tin chickpeas ((including the liquid))
1 chicken stock cube ((I use Kallo Organic))
400 g skinless, boneless chicken thigh fillets (diced)
Black pepper to taste ((I usually find there's no need to add salt as the stock cube is salty enough))
Brown rice, white rice, mashed potatoes, pasta or crusty white bread
Greens or any green vegetable of your choice, such as cabbage, green beans, kale, cavalo nero, broccoli, peas...

Steps:

  • Place the oil, onion and pepper in a wide and fairly deep saucepan. Fry over a low heat, with the lid on, for 3-5 minutes, until the onions and peppers have softened. Stir occasionally.
  • Add the chorizo and cook for 1 more minute with the lid off. Stir occasionally.
  • Add the garlic, chilli flakes and smoked paprika. Cook for 1 more minute with the lid off. Stir occasionally.
  • Tip in the tomatoes and chickpeas. Then add the diced chicken, stock cube and black pepper. Bring to the boil, then turn down low and simmer for 15 minutes with the lid off, until the chicken is cooked through and the sauce has thickened. Stir occasionally.
  • Serve with brown rice, greens and a glass of Rioja... or whatever accompaniments you prefer!

Nutrition Facts : Calories 395 kcal, Carbohydrate 27 g, Protein 32 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 115 mg, Sodium 1139 mg, Fiber 8 g, Sugar 7 g, ServingSize 1 serving

ANDALUSIAN STYLE CHORIZO WITH BEANS RECIPE



Andalusian style chorizo with beans recipe image

A quick and easy Spanish style stew made in one pot, using chorizo sausage, onions, beans and wine in a tomato sauce. Great for a simple main course for lunch or dinner

Provided by Jessica Dady

Categories     Brunch, Lunch, Snack

Time 35m

Yield Serves: 4

Number Of Ingredients 11

250g (8oz) smoked chorizo sausage, casing removed
1 onion, peeled and chopped
2 sticks celery, chopped
1 red pepper, deseeded and sliced
1-2 cloves garlic, peeled and chopped
150ml (¼ pint) dry white wine
400g can plum tomatoes
Salt and freshly ground black pepper
410g can cannellini beans or chickpeas
Fresh parsley, to garnish
Crusty bread, to serve

Steps:

  • Fry the chorizo in a large frying pan, until it releases its oil. Add the onion, celery, red pepper and garlic, and cook until softened.
  • Stir in the wine, plum tomatoes and seasoning and simmer for 15 mins stirring occasionally to break up the tomatoes, until the sauce thickens.
  • Add the beans or chickpeas and simmer for a further 5 mins. Sprinkle generously with parsley and serve hot, or just warm.

Nutrition Facts : @context https, Calories 450 Kcal, Sugar 9.2 g, Fat 24.7 g, SaturatedFat 9.0 g, Sodium 2.59 g, Protein 23.9 g, Carbohydrate 23.0 g

CHICKPEAS AND CHORIZO



Chickpeas and Chorizo image

Garbanzo beans, or chickpeas, and chorizo is a classic Spanish dish sometimes served as tapas and sometimes as a full stew. This recipe adds potatoes to make a it little more hearty as a full meal. Serve with a citrus and fennel salad and some crusty bread for a full meal. I like to leave the garlic cloves whole as above and spread the cloves on the bread during meal. If you don't, then reduce garlic but chop and don't add until after liquid has been added or it may scorch.

Provided by Pete Zaria

Categories     Soups, Stews and Chili Recipes     Stews

Time 9h20m

Yield 6

Number Of Ingredients 11

½ pound dry garbanzo beans
1 red bell pepper
1 green bell pepper
1 tablespoon canola oil
4 red potatoes, cut into 1/2-inch cubes
9 ounces Spanish-style chorizo, cut into 1/2-inch cubes
1 yellow onion, cut into large chunks
8 cloves garlic, or more to taste
1 teaspoon paprika
½ teaspoon salt, or more to taste
¼ cup dry sherry, or more to taste

Steps:

  • Put garbanzo beans into a large container; add enough cool water to cover by several inches. Soak beans 8 hours to overnight. Drain and rinse before using.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
  • Halve both the red bell pepper and green bell pepper from top to bottom. Remove and discard the stem, seeds, and ribs. Arrange pepper halves with cut sides down onto the prepared baking sheet.
  • Roast peppers under the preheated broiler until their skins have blackened and blistered, 5 to 8 minutes; transfer to a bowl and tightly seal bowl with plastic wrap to steam the peppers as they cool until the skins are loosened, about 20 minutes. Remove and discard skins. Slice peppers.
  • Heat canola oil in a pot over medium heat. Cook and stir potatoes in hot oil until browned, about 10 minutes; add chorizo and continue to cook and stir until chorizo is hot, 3 to 5 minutes more. Stir peppers, onion, garlic cloves, paprika, and salt into the potato mixture; cook, stirring infrequently, until the onion softens, about 10 minutes more.
  • Stir soaked garbanzo beans into the mixture. Pour sherry over everything. Bring the mixture to a simmer, reduce heat to medium-low, place a cover on the pot, and cook at a simmer until the beans are tender, 10 to 15 minutes.

Nutrition Facts : Calories 411.3 calories, Carbohydrate 36.5 g, Cholesterol 37.4 mg, Fat 21.1 g, Fiber 8.6 g, Protein 19.1 g, SaturatedFat 6.6 g, Sodium 793.1 mg, Sugar 7.3 g

CHICKEN WITH CHORIZO AND CANNELLINI



Chicken with Chorizo and Cannellini image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 cups chicken stock
1 free-range chicken supreme (or skinless breast)
Approximately 4 1/2-ounces trimmed kale (a generous 1/2 cup)
1 to 2 teaspoons olive oil (not extra-virgin)
4 ounces chorizo sausage, sliced then chopped
1 (14-ounce) can cannellini beans, drained
Smoked sweet paprika, for garnish

Steps:

  • In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
  • Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
  • Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.

CHORIZO, TOMATO AND CANNELLINI BEAN SALAD



Chorizo, Tomato and Cannellini Bean Salad image

This Spanish-inspired salad will bring a tasty summery Mediterranean flavour to your table. The key to this recipe is really good quality chorizo and deliciously ripe vine tomatoes.

Provided by English_Rose

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb cherry tomatoes, halved
4 scallions, sliced on the diagonal
1 (14 ounce) can cannellini beans, rinsed and drained
extra virgin olive oil
2 tablespoons red wine vinegar
9 ounces chorizo sausage, sliced
1 bunch flat leaf parsley

Steps:

  • Put the tomatoes in a mixing bowl with the scallions and drained cannellini beans.
  • Season with sea salt and a little freshly ground black pepper; then drizzle with some extra virgin olive oil and the vinegar and mix to combine.
  • Heat a frying pan (without any oil - chorizo simply does not need it) and add the chorizo.
  • Cook gently for a couple of minutes on each side. The chorizo will secrete a lot of oil. Do not throw it away! It is delicious if you want to fry a few potatoes in it. Or, add some of the oil to the salad!
  • To serve; transfer the tomato, bean and onion mixture to a serving dish and top with the hot chorizo. Scatter over the chopped parsley and serve at once.

Nutrition Facts : Calories 464.2, Fat 25.2, SaturatedFat 9.4, Cholesterol 56.1, Sodium 818.7, Carbohydrate 33.5, Fiber 9, Sugar 4, Protein 27.2

CHORIZO AND BEANS



Chorizo and Beans image

Make and share this Chorizo and Beans recipe from Food.com.

Provided by CJAY8248

Categories     One Dish Meal

Time 40m

Yield 1 large pot, 4 serving(s)

Number Of Ingredients 12

1 lb chorizo sausage, sliced
2 cups rice, cooked
3 cups beans, cooked
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon ground chipotle chile pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried cilantro
1 teaspoon annatto seasoning
1 medium onion, chopped
salt and pepper

Steps:

  • Cook rice as directed.
  • In a large skillet, saute onion, garlic and chorizo in olive oil. When onion is transparent, drain grease and add remaining ingredients.
  • Cook until warmed through.
  • Stir into cooked rice and serve.

Nutrition Facts : Calories 921.4, Fat 47.7, SaturatedFat 17, Cholesterol 100, Sodium 1407.1, Carbohydrate 84.7, Fiber 2.4, Sugar 1.4, Protein 34.6

CANNELLINI BEANS WITH CHORIZO, GARLIC AND SAGE



Cannellini Beans With Chorizo, Garlic and Sage image

For a great side-dish try this bean recipe, flavoured with a tasty combination of chorizo, garlic and fresh sage

Provided by English_Rose

Categories     Beans

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 8

8 ounces dried cannellini beans, soaked overnight
extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, finely sliced
3/4 lb chorizo sausage, cubed
1 bunch fresh sage, torn into sprigs
sea salt & freshly ground black pepper
pecorino cheese, shaved, to serve

Steps:

  • Drain the soaked cannelloni beans and place them in a large saucepan.
  • Add in enough cold water to cover the beans and bring to the boil.
  • Cook briskly until tender, around 1 hour, topping up with more water as required. Drain the beans, reserving the cooking water.
  • Heat a splash of olive oil in a heavy-based frying pan. Add in the onion, garlic and chorizo.
  • Fry, stirring, for 2 minutes.
  • Add in the beans and sage and pour over enough of the reserved cooking water to just cover the beans.
  • Season with sea salt and freshly ground pepper and cook, stirring often, until the liquid has evaporated, around 10 minutes.
  • Transfer to a serving dish and drizzle with olive oil. Serve warm with a little grated Pecorino cheese.

Nutrition Facts : Calories 1184.3, Fat 66.1, SaturatedFat 24.6, Cholesterol 149.7, Sodium 2130.5, Carbohydrate 78.8, Fiber 29.3, Sugar 5, Protein 68.7

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