Dining and Cooking
Chefs’ Collections

Garbanzos and Greens with Chorizo

Ingredients

FOR THE CHICKPEAS AND BROTH:

  • 1 cup dried chickpeas (garbanzo beans)
  • ½ onion, stuck with a clove
  • 1 small carrot, peeled, cut in 2-inch chunks
  • 1 small bay leaf
  • Salt

FOR THE GARBANZOS AND GREENS:

  • 2 tablespoons olive oil
  • 1 large onion, finely diced (about 1 cup)
  • Salt and pepper
  • 6 ounces Spanish chorizo, diced
  • 2 teaspoons minced garlic
  • ¼ teaspoon pimentón
  • 1 teaspoon cumin seeds, lightly toasted and coarsely ground
  • 1 pound kale or chard, washed and cut in wide ribbons
  • ¼ cup pine nuts, lightly toasted, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      584 calories; 33 grams fat; 7 grams saturated fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 49 grams carbohydrates; 11 grams dietary fiber; 10 grams sugars; 27 grams protein; 37 milligrams cholesterol; 1173 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

4 to 6 servings as a tapa or side dish, 4 servings as a soup

Preparation

  1. Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
  2. 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.)
  3. 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.

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