"7 Nights of Tapas" Recipe: Garbanzo Beans (Chickpeas) with Chorizo

It seems that there's been a small delay in getting this fourth post up. I really really really wanted to stay on schedule, but Friday night hit me like Friday nights can tend to do after an exhausting week. No gumption whatsoever to stand upright, much less hold a spatula. But Saturday morning in its promise of a full day ahead of me for just ME thankfully spurred this blog forward.

Given that I'm a Chorizo fanatic, no tapas mini-series is going to finish un-chorizo-scathed. This little duo gives you all the fiber and flavanoids for the day in the chickpeas, and spices it up with...mmmm...chorizo. The twist here is the wee bit of cinnamon and clove flavour.

7 Nights of Tapas:

1. Garlic Shrimp
2. Garlic Mushrooms
3. Spiced Roasted Almonds
4. Garbanzo Beans with Chorizo
5. Marinated Black Olives
6. Figgy Manchego and Jamon Toasts
7. Spinach (Almost/Vegetarian) Empanadas

Continue to Recipe...

Garbanzo Beans (Chickpeas) with Chorizo

Serves 4 / 30 mins

Adapted from Skvělá Chut'...Španělska

Eat with white sangria (refreshing, but hard hitting)

1 can garbanzo beans (chickpeas)

2 cups (500ml) chicken broth

1 cinnamon stick

1 bay leaf

4 cloves

1 onion, cut into thin wedges

1 garlic clove, minced

pinch of dried thyme

8 oz (250g) chorizo sausage, in 1 cm half moon slices

flat leafed parsley

bread

Drain the beans and throw in a pot with the chicken broth, cinnamon, bay leaf, and cloves. Bring to boil, reduce and simmer for 5-10 minutes. While that's simmering, saute the onion and garlic in a pan for 3 minutes, add thyme and cook for another minute. Add the slices of chorizo and cook another 5 minutes until browned. Using a slotted spoon, take the chorizo/onion mix out of the pan and add to the pot with beans. This way, everything can simmer together for a few final minutes without a lot of the grease from the sausage. Finally sprinkle with parsley and eat with some nice bread to soak up all the juices.

Dobrou Chut'/ Enjoy!
-- Jo