Garbanzos Chorizo With Spinach Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHICKPEA WITH SPINACH AND CHORIZO



Chickpea with Spinach and Chorizo image

A spanish tapas turned into a full meal stew

Provided by Christopher T.

Categories     Main Course

Time 1h

Number Of Ingredients 14

1½ lbs chorizo (Mexican-style, casing removed)
2 yellow onions (chopped)
5 cloves garlic (minced)
1 fire roast red pepper (cut into strips)
1 tbsp tomato paste
1 tsp smoked paprika
½ tsp cumin
¼ cup black currants (dried)
28 oz chickpeas (canned)
28 oz canned whole tomatoes (roughly broken up)
1 tsp sea salt
1 pinch black pepper (to taste)
2 cups chicken broth (or vegetable broth)
6 oz baby spinach leaves

Steps:

  • Remove the chorizo from its casing and break into 1 - 1½ inch pieces. In a dutch oven add olive oil and saute chorizo until browned, remove the pieces with a slotted spoon to a paper towel lined plate. Reserve.
  • Add the onion into the dutch over with the remaining grease from the chorizo. Saute until translucent, and add the garlic, red pepper saute for 1 more minute until garlic is fragrant. Add the tomato paste, smoked paprika, cumin, currants, andd chickpeas. Stir mixture together until chickpeas are well coated. Add the canned tomatoes, breaking up the tomatoes by hand and add approxiamtely half the juices remaining in the can. Add the broth and stir to mix. Bring mix up to a slow boil, reduce to a simmer and partially cover with lid over low heat
  • Allow stew to cook for 45 minutes to 1 hour. Serve hot

Nutrition Facts : Calories 899 kcal, Carbohydrate 73 g, Protein 49 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 106 mg, Sodium 3540 mg, Fiber 19 g, Sugar 17 g, ServingSize 1 serving

ESPINACAS CON GARBANZOS (SPINACH WITH GARBANZO BEANS)



Espinacas con Garbanzos (Spinach with Garbanzo Beans) image

This recipe can be eaten as a side dish or as a light meal. It's great with a grilled pork chop and some crusty bread. Its origins date back to North African cultures and is one of the very popular choices of tapas in Seville's bars.

Provided by Vanessa Moore

Categories     Side Dish     Vegetables     Greens

Time 25m

Yield 4

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
4 cloves garlic, minced
½ onion, diced
1 (10 ounce) box frozen chopped spinach, thawed and drained well
1 (12 ounce) can garbanzo beans, drained
½ teaspoon cumin
½ teaspoon salt

Steps:

  • Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 26 g, Fat 4.9 g, Fiber 6.4 g, Protein 7.3 g, SaturatedFat 0.6 g, Sodium 600.1 mg, Sugar 1.7 g

GARBANZOS AND GREENS WITH CHORIZO



Garbanzos and Greens with Chorizo image

Provided by David Tanis

Categories     dinner, project, main course

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup dried chickpeas (garbanzo beans)
1/2 onion, stuck with a clove
1 small carrot, peeled, cut in 2-inch chunks
1 small bay leaf
Salt
2 tablespoons olive oil
1 large onion, finely diced (about 1 cup)
Salt and pepper
6 ounces Spanish chorizo, diced
2 teaspoons minced garlic
1/4 teaspoon pimentón
1 teaspoon cumin seeds, lightly toasted and coarsely ground
1 pound kale or chard, washed and cut in wide ribbons
1/4 cup pine nuts, lightly toasted, optional

Steps:

  • Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
  • Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
  • Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 11 grams, SaturatedFat 5 grams, Sodium 382 milligrams, Sugar 3 grams, TransFat 0 grams

GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH



Garbanzos (Chickpeas) With Chorizo and Spinach image

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

1/2 tablespoon olive oil
2 links chorizo sausage or 2 links turkey chorizo, chopped
1 large onion, chopped
2 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
2 bay leaves
2 tablespoons tomato paste
1 lb yukon gold potato, cut into 1/2-inch chunks
1 1/2 cups low sodium chicken broth
1/2 cup water
salt, to taste
fresh ground black pepper, to taste
2 (14 ounce) cans garbanzo beans, drained and rinsed
8 cups Baby Spinach, fresh

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

FRIED CHICKPEAS WITH CHORIZO AND SPINACH



Fried Chickpeas With Chorizo and Spinach image

Chickpeas are often cooked with spinach, from India to the New World. But in southern Spain, they are mostly made with chorizo. Combine these ideas, and you have a rich, deep, full-flavored stew perfect for a fast dinner on a cold night.

Provided by Mark Bittman

Categories     easy, quick, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

1/4 cup olive oil, plus more for drizzling
2 cups cooked or canned chickpeas, as dry as possible
Salt
black pepper
4 ounces chorizo, diced
1/2 pound spinach, roughly chopped
1/4 cup sherry
1 to 2 cups bread crumbs

Steps:

  • Heat the broiler.
  • Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it's hot, add chickpeas and sprinkle with salt and pepper.
  • Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.
  • Add the remainder of the 1/4 cup of oil to the pan; when it's hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 539, UnsaturatedFat 20 grams, Carbohydrate 49 grams, Fat 29 grams, Fiber 9 grams, Protein 20 grams, SaturatedFat 7 grams, Sodium 1026 milligrams, Sugar 3 grams

CHORIZO, SPINACH AND CHICKPEA SAUTE



Chorizo, Spinach and Chickpea Saute image

Provided by Guy Fieri

Categories     side-dish

Yield 4 servings

Number Of Ingredients 11

2 tablespoons olive oil, divided
1/2 pound Mexican chorizo, casing removed
One 19-ounce can chickpeas, drained and rinsed
1/4 onion, sliced
1 cup diced button mushrooms
1/2 cup marinated artichoke hearts
2 teaspoons minced garlic
2 pounds fresh baby spinach
1/4 cup chicken stock
Salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan

Steps:

  • Put 1 tablespoon olive oil in saute pan, add chorizo, breaking apart as it cooks. When cooked through, remove and drain on paper towels. Add drained chickpeas directly to pan and saute until lightly browned, approximately 5 minutes.
  • Remove from pan, set aside. In same pan, add another tablespoon olive oil and saute the onions, mushrooms, and artichoke hearts until the onions are translucent. Add garlic, when just starting to gain color, add in spinach and chicken stock. Cover and let wilt on medium-low flame. Add in chorizo and chick peas, season to taste with salt and pepper
  • Garnish with Parmesan.

GARBANZOS AND CHORIZO WITH SPINACH



GARBANZOS AND CHORIZO WITH SPINACH image

Categories     Soup/Stew     Pork     Dinner

Yield 4 Servings

Number Of Ingredients 14

½ Tablespoon olive oil
2 links of Spanish chorizo, chopped
1 large onion, chopped
2 cloves garlic, minced
¼ teaspoon red pepper flakes
1 teaspoon smoked Spanish paprika
2 Tablespoons tomato paste
1 pound Yukon gold potatoes, cut into ½-inch chunks
2 bay leaves
1½ cups low-sodium chicken stock
2 14-ounce cans no salt added garbanzo beans, drained
kosher salt, to taste
freshly ground black pepper, to taste
8 cups baby spinach

Steps:

  • Heat the oil on medium in a large pot or saucepan. Add the chorizo and saute until lightly browned, about 5 minutes. Remove from the pan and set aside. Add the onion, garlic, red pepper flakes and paprika 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, bay leaves and stock and simmer everything until the potatoes are just tender, about 10 minutes. Add the garbanzo beans and cook for another 5 minutes. Season with salt and pepper. At the last moment, remove the bay leaves, stir in the reserved chorizo and the spinach and cook until the spinach wilts.

CHICKPEA, CHORIZO & SPINACH STEW



Chickpea, chorizo & spinach stew image

For a healthy, warming supper that takes little effort or time, you can't beat this simple one-pan dish

Provided by Thomasina Miers

Categories     Dinner, Lunch, Main course

Time 30m

Number Of Ingredients 13

3-4 tbsp extra-virgin olive oil
1 onion , chopped
1 carrot , finely diced
1 celery stick, finely diced
few thyme sprigs
2 bay leaves
2 garlic cloves , finely chopped
200g chorizo , diced
¼ tsp cinnamon
1 tsp hot smoked paprika
2 x 410g/14oz cans chickpeas , rinsed and drained
1-2 tbsp sherry vinegar
400g bag spinach leaves, washed and drained

Steps:

  • Heat the oil in a large pan, then gently fry the onion for 3-4 mins until it begins to soften. Stir in the carrot, celery, thyme and bay leaves. Season, then cook for 2-3 mins, stirring occasionally. Add the garlic, chorizo, cinnamon and smoked paprika. Gently fry until the vegetables soften and the chorizo starts to release its oils and crisp up.
  • Stir in the chickpeas, vinegar and 150ml water, then bring to a simmer for 1-2 mins until the chickpeas have heated up. Add the spinach, then stir through the chickpeas until it wilts a little. Remove from the heat, season to taste, then serve warm with crusty bread.

Nutrition Facts : Calories 487 calories, Fat 33 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 3.36 milligram of sodium

PASTA WITH CHORIZO, CHICKPEAS AND KALE



Pasta With Chorizo, Chickpeas and Kale image

Packed with the intense flavors of garlic, paprika and salt, dried chorizo sets the flavor profile of this pasta. First, the chorizo sears in a skillet to render some of its fat and flavor, then chickpeas, scallions and kale soak up its spices. Salty Manchego cheese maintains the Spanish vibes, but Parmesan or pecorino work equally well. While eight ounces of pasta might not seem like a lot, meaty chickpeas and hearty kale complete the dish.

Provided by Dawn Perry

Categories     dinner, easy, quick, weeknight, beans, pastas, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt and black pepper
8 ounces fusilli or other short pasta
1/4 cup olive oil, plus more for drizzling
7 to 8 ounces dried chorizo, thinly sliced
1 (15-ounce) can chickpeas, drained and rinsed
1 bunch scallions (6 to 8), thinly sliced
1 bunch curly kale, collard greens or mustard greens, stems removed, leaves torn into bite-size pieces
Shaved Manchego, for serving

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions until al dente.
  • Meanwhile, heat oil in a large skillet over medium-high. Add chorizo and cook, stirring, until blistered and oil is bright orange, about 1 minute. Using a slotted spoon, transfer chorizo to a medium bowl.
  • Add chickpeas and scallions to skillet and cook, stirring occasionally, until chickpeas begin to blister, 2 to 3 minutes. Transfer chickpeas and scallions to the bowl.
  • Add kale to skillet, season with salt and pepper and cook, tossing, until wilted, about 2 minutes. Using a slotted spoon, transfer pasta to skillet along with 1 cup pasta water and cook over medium-high, tossing with kale, until liquid reduces and coats the pasta, about 2 minutes.
  • Return chorizo, chickpeas and scallions to skillet and toss to combine. Drizzle with a little olive oil and top with Manchego to serve.

GARBANZOS CON CHORIZO - CHICKPEAS WITH CHORIZO



Garbanzos Con Chorizo - Chickpeas With Chorizo image

Tapas are an institution everywhere in Spain. These are tidbits of food for nibbling while chatting with friends and can be made with seafood, meat, eggs and vegetables, to be served hot or cold. Garbanzos, chorizo and Spanish pimientos del piquillo are some of the classic tapa ingredients. For an authentic touch, serve it in little earthenware dishes called "cazuelas", as it is served throughout Andalucia. Adapted from Beverly LeBlanc's book "World Food - SPAIN"

Provided by gemini08

Categories     One Dish Meal

Time 20m

Yield 6 cazuelas, 4-6 serving(s)

Number Of Ingredients 11

4 tablespoons olive oil
1 onion, finely chopped
1 -2 garlic clove, crushed
9 ounces chorizo sausage, casing removed, diced
1 (14 ounce) can chickpeas, drained and rinsed
1 (8 ounce) jar pimientos, del piquillo drained and sliced or
6 small pods sweet peppers, roasted and sliced
1 teaspoon sherry wine vinegar (to taste)
salt and pepper
chopped parsley (to garnish)
extra virgin olive oil (optional)

Steps:

  • Heat the oil in a heavy bottomed skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened but not browned.
  • Stir in chorizo and continue cooking until heated through.
  • Tip the mixture into a bowl and stir in the chickpeas and peppers.
  • Splash with sherry vinegar and season with salt and pepper.
  • Serve hot or at room temperature in individual cazuelas, sprinkled with parsley, with plenty of crusty bread.
  • Cooks note:.
  • I also added a splash of EVOO.

Nutrition Facts : Calories 587.8, Fat 39.6, SaturatedFat 11.2, Cholesterol 56.2, Sodium 1099.8, Carbohydrate 36, Fiber 8.3, Sugar 7.4, Protein 22.4

More about "garbanzos chorizo with spinach recipes"

CHICKPEA STEW WITH SPINACH AND CHORIZO RECIPE - SERGI …
chickpea-stew-with-spinach-and-chorizo-recipe-sergi image
Web Oct 8, 2018 Drain the chickpeas and reserve 1 cup of the cooking water. In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat ...
From foodandwine.com
See details


SPINACH AND CHICKPEAS (ESPINACAS CON GARBANZOS)
spinach-and-chickpeas-espinacas-con-garbanzos image
Web Feb 22, 2021 Start by sautéing the spinach in a bit of olive oil until wilted and reserve. Steps 3-4: Then add another couple of tablespoons of olive oil to the pan and brown the bread cubes, minced garlic, all spices, and …
From spanishsabores.com
See details


GARBANZOS AND CHORIZO WITH SPINACH - PREVENTION
garbanzos-and-chorizo-with-spinach-prevention image
Web Feb 29, 2016 Directions Step 1 MINUTES 1-5 Step 2 Saute the chorizo Step 3 Heat the oil on medium in a large pot or saucepan. Add the chorizo and saute until lightly browned, about 5 minutes. Remove from...
From prevention.com
See details


CHICKPEA, SPINACH, AND CHORIZO FRITTATA RECIPE ON …
chickpea-spinach-and-chorizo-frittata-recipe-on image
Web Mar 7, 2010 2 cloves of garlic 1 splash olive oil 1 roasted red pepper 200 grams cooked chickpeas 150 grams chorizo 1 teaspoon smoked paprika 2 handfuls spinach, generous 5 eggs, beaten 1 pinch salt In This Recipe …
From food52.com
See details


CHICKPEA, CHORIZO & SPINACH SOUP RECIPE | EATINGWELL
Web Directions. Cook chorizo in a large pot over medium-low heat, stirring occasionally, until most of the fat melts out, about 5 minutes. Set aside to drain on paper towels; discard …
From eatingwell.com
See details


GARBANZOS (CHICKPEAS) WITH CHORIZO AND SPINACH - PLAIN.RECIPES
Web 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 …
From plain.recipes
See details


CHICKPEA STEW WITH CHORIZO AND SPINACH - MORE.CTV.CA
Web Add the chorizo, the cooked chickpeas and their reserved cooking water, and the tomato juice, and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in …
From more.ctv.ca
See details


GARBANZOS AND CHORIZO WITH SPINACH RECIPES RECIPE
Web GARBANZOS AND CHORIZO WITH SPINACH Categories Soup/Stew Pork Dinner. Yield 4 Servings. Number Of Ingredients 14 14
From food-recipe.info
See details


FRIED CHICKPEAS WITH CHORIZO AND SPINACH : RECIPES - COOKING …
Web 1/4 cup olive oil, plus more for drizzling. 2 cups cooked or canned chickpeas, as dry as possible. Salt and freshly ground black pepper. 4 ounces chorizo, diced
From cookingchanneltv.com
See details


SPANISH CHICKPEA & CHORIZO STEW | POTAJE DE GARBANZOS Y CHORIZO …
Web Instructions. Meanwhile, roughly dice the onion, roughly chop the garlic, cut the potato into small 1/2 inch (1.25 cm) pieces and cut the chorizo into 1/2 inch (1.25 cm) thick rounds. …
From spainonafork.com
See details


SPINACH WITH GARLIC AND CRèME FRAîCHE RECIPE | BON APPéTIT
Web 8 hours ago Step 1. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook 6 garlic cloves, thinly sliced, stirring occasionally, until golden around edges and very …
From bonappetit.com
See details


CHORIZO CHICKPEA STEW (QUICK!) | RECIPETIN EATS
Web Jan 26, 2023 Instructions. Sauté chorizo – Heat olive oil in a large saucepan or small pot over medium high heat. Add chorizo and cook for 3 minutes or until golden. Sauté …
From recipetineats.com
See details


Related Search