By David Tanis
- Total Time
- About 2 hours, plus 8 hours’ soaking
- Rating
- 5(330)
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1cup dried chickpeas (garbanzo beans)
- ½onion, stuck with a clove
- 1small carrot, peeled, cut in 2-inch chunks
- 1small bay leaf
- Salt
- 2tablespoons olive oil
- 1large onion, finely diced (about 1 cup)
- Salt and pepper
- 6ounces Spanish chorizo, diced
- 2teaspoons minced garlic
- ¼teaspoon pimentón
- 1teaspoon cumin seeds, lightly toasted and coarsely ground
- 1pound kale or chard, washed and cut in wide ribbons
- ¼cup pine nuts, lightly toasted, optional
For the Chickpeas and Broth
For the Garbanzos and Greens
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
265 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 4 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 12 grams protein; 382 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
Step
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 1½ hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add ½ 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 2½ cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
Step
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 ½ teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and ½ 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 ½ 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.
Ratings
5
out of 5
330
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Cooking Notes
Neha
Pressure cook the chickpeas. It take 25 mins vs. 90. Better use of gas/electricity etc.
littlecook
Delicious! I decided to make this last minute, using what I already had in my pantry, so I substituted: canned beans for dried, chicken/kale sausage for chorizo, a little smoked paprika for the pimenton, and ground cumin (1/2 the amount) for toasted/ground. It's a keeper, with probably a gentler flavor than the original recipe. Next time I'll at least get the chorizo for a little heat. This is going to become a fall and winter staple -- so easy to make and so healthy.
Benjamin
I used frozen leaf spinach and ground cumin. I'll definitely be cooking this again.
Tim O'Connor
When adding sausage products or bacon to a dish like this, I like to start with the meat and oil in the pan to create a "fond". It brings out the flavor of the meat and adds an extra dimension with the caramelization of the meat. Then add the garlic and onions to brown. By the time you add the kale or spinach you have really rich flavors and fats to coat the greams and the beans. The moisture in the spinach helps deglaze the pan, separating the fond from the pan. Kale might require stock to help
Liz
Yes, it turned out great. Also used canned veggie broth and dropped the sausage. Serves over brown rice. My adult vegetarian kids loved it
Karen
Yes. I used a 15.5 oz can of garbanzos, drained and rinsed, and chicken broth for the stock. It was delicious. Chorizo sausage is the key ingredient. I made the soup version, adding all the stock with the greens. My husband and I ate the entire recipe for dinner.
Laurie
Used soy chorizo!
Jana
This was delicious. I fried small squares of homemade bread in olive oil and added it to the soup for some crunch.
Susan
This has been in our household rotation for years. We just tried it with whipple beans from Rancho Gordo—outstanding.
belato7
I added poblano peppers and followed the advice of others and sautéed the chorizo first using that fond to cook the onion, garlic and peppers. I also added small potatoes. Delicious
bill baerg
We used Impossible sausage, a small amount of leftover frozen spinach, frozen peas, garbanzos we’d cooked a week ago, and some chopped walnuts. It’s delicious, and I don’t even like garbanzos all that much.
SuFre
Absolutely delicious! I used Trader Joe's plant-based chorizo & canned chickpeas which I simmered with the ingredients in step #1, The kitchen smelled wonderful even an hour after we ate.
Kate
Wow is this good. If you go the canned chickpea route, it's fast, too. Since I didn't have fresh bean broth, I subbed in some aquafaba from the organic canned chickpeas as well as some chicken broth. Served the whole brothy situation (more stew than soup) with a baguette and can't wait to have leftovers for lunch. Honestly blown away by the complexity of flavor, feels like a restaurant dish. Toasting and grinding the cumin fresh is worth the extra couple of minutes.
jencle
We thought this had a lot of flavor - used the full amount (and a little more) of paprika, cumin and garlic. Also added a peeled, cubed sweet potato, and a 15 oz can of dices tomatoes, as I wanted a bit more of a stew that could serve as a hearty dinner. Threw in a little dried oregano and some dashes of a vinegary hot sauce. I know there are some who don't like people to review recipes where they've made alterations, but this recipe is easy, adaptable - and delicious.
lauren
This was so good I made it twice in a week!! Time crunch called for canned chick peas which made it so fast. Kept the carrot for crunch. Absolutely delicious.
Reva Winston
I didn’t have enough heat in this dish, so will probably add red pepper flakes or a bit of cayenne next time. I used soy Italian sausage as I didn’t have chorizo, so the flavor was much milder. I really like the combo of healthful ingredients. This is a fabulous winter vegetarian dish for me!
nanu
Alchemy! Used Angels and Truffles dry cured chorizo, sprouted garbanzos cooked ~10 minutes in saved garbanzo broth. Diced Portuguese kale stems added before leaves to start softening. So, so yummy!
Bay Area Dabbler
This was excellent, even to my spouse who claims to not like garbanzos or kale. My chorizo had gone bad, so I quickly first made some fresh, Spanish chorizo-like substance using ground pork & herbs & spices, then set that aside & proceeded with recipe. Yum.
Neil Pusnhon
Bc Garlic Grower's garlic powder is essential.Always add!
Anne
Delicious. I served it with a salad for dinner. I used a little more chorizo than suggested because I had it. My husband didn’t think he would like it much but when he tried it, he loved it and said we should make it often.
kelsey
1.5 cans chickpeasScant pound kale2 chorizo sausages
Neil Pusnhon
Delicious.Cook chickpeas ahead as they can take longer than suggested.
Jen
Served this up to friends along with other small plate dishes. This was easy to prepare (canned beans) and everyone raved! We had the leftovers in flour tortillas for lunch the next day. Will be bringing this into the weeknight rotation.
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