Spanish Chickpea and Chorizo Soup

I wanted to make an authentic Spanish chickpea chorizo cocido (stew), but:

A. I can't find REAL Spanish ham (pata negra or a hunk of Serrano) on the bone. B. I didn't have any homemade chicken stock in my refrigerator. C. It's too late to soak my chickpeas overnight. D. I am not in sunny Spain and it just isn't the same.

However, with a few substitutions this version should be very good in its own right!

I am not going to call it a "dumbed down" version, just because it doesn't take all day to make - I actually think of it as "smartened up!" I used canned chickpeas, a box of chicken stock, and Serrano ham in the package. Luckily, my market has authentic Spanish chorizo. I made this soup/stew in less than an hour.

This is the perfect cold weather soup/stew. The heat from the chorizo opens your sinuses and this makes for a wonderful hearty winter meal.

Spanish Chickpea & Chorizo Soup

Serves 6

olive oil
6 oz. chorizo sausage, finely chopped
1 onion, peeled and finely chopped
2 cloves garlic, peeled and finely chopped
2 stalks celery, finely chopped
1 lb fresh spinach, washed and chopped (or whole leaf frozen spinach)
8 fresh tomatoes, seeded and roughly chopped (or 24oz. can of plum tomatoes)
1 15oz can or jar of good-quality cooked chickpeas, drained
4 cups chicken stock
sea salt and freshly ground black pepper
2oz pata negra, Spanish Serrano ham (or prosciutto), finely chopped
extra virgin olive oil

For Garnish:
2 hard-boiled eggs

Put a couple of tablespoons of olive oil into a large pot and add the chorizo. Allow to heat up and cook for a couple of minutes until the fat comes out of the chorizo, then add your onion, garlic and celery. Cook for about 10 minutes.

Stir it around and get some color happening. Add your spinach, tomatoes, chickpeas and chicken stock. Bring to the boil, then lower the heat and simmer for around 40 minutes.

At this point you can remove about a third of the mixture and purée it in a food processor. Pour it back into the pot, give it a good stir and season to taste with salt and pepper.

Remove from the heat and stir in the pata negra or ham and 2 or 3 tablespoons of good Spanish extra virgin olive oil. Divide into bowls and grate some hard-boiled egg on top.

Cook's Notes: In Spain, many places grate a hard boiled egg on top of the cocido. Don't skip this garnish, it's almost like putting a dollop of ricotta on bolognese sauce, or sour cream on top of chili, or ranch dressing with hot wings. You get my drift?

Chickpea and Asparagus Salad

I'm working at home this week on a big project, so dinner has been simple for the last few days. Dinner last night was literally 10 minutes to prepare - and it was certainly 10 minutes well spent.

From the grocery I picked up some fresh pencil thin locally grown asparagus spears, a container of pesto and some grilled chicken breast. 

I chopped the asparagus into a skillet and sauteed with olive oil until tender.
Rinsed a can of good creamy chickpeas, stirred them into the asparagus, tossed that with the pesto and served it at room temperature beside the grilled chicken.



Note: that is NOT chocolate sauce on the chicken! It's balsamic glaze!

Green Bean Salad w/ Chickpeas & Mint Pesto

This is a straight rip-off from Rachel Ray - she inspired this recipe and I LOVE it. 


Green Bean Salad w/ Chickpeas & Mint Pesto

Nutritional Data per serving:
Calories 324
Total Fat 15.9g
Saturated Fat 2.3g
Cholesterol 3mg
Sodium 65mg
Total Carbohydrates 35.5g
Dietary Fiber 11.2g
Sugars 6.3g
Protein 12.7g

1 lb. green beans, trimmed and sliced into 2" pieces
1 small can of garbanzo beans (chickpeas), rinsed and drained

Pesto:
1 cup of fresh basil leaves
1/2 cup of fresh mint leaves
1/4 cup of pine nuts
1 small clove garlic
sea salt & pepper
1/4 cup grated Parmesan cheese
1/3 cup of olive oil

Boil the green bean pieces in heavily salted water for about 2 minutes until al dente.
Drain and transfer to a bowl.
Add the rinsed chickpeas to the bowl with the green beans.

In a food processor, whiz the pesto ingredients together, adding the olive oil last until you get the consistency you want.
Taste and adjust the seasonings to how you like it (more cheese, salt or oil).

Spoon the pesto over the beans and chickpeas and toss.
Serve room temperature.

Curried Chickpea Salad

A great cook can whip something up from pantry items like canned tomatoes, beans, pestos, vinegars, boxed stocks, etc. So make sure your pantry is well stocked, you don't want anyone thinking you are not a "great" cook! 

Pantry meals are the best kind, using what ingredients you have on hand. This pantry meal turned out to be a great lunch.


Curried Chickpea Salad

Nutritional Data per serving:
Calories 176
Total Fat 9.9g
Saturated Fat 1.3g
Trans Fat 0.0g
Cholesterol 0mg
Sodium 221mg
Total Carbohydrates 18.9g
Dietary Fiber 3.9g
Sugars 1.2g
Protein 3.8g


15 oz. can of chickpeas (garbanzo beans), drained and rinsed
2 tbsp fresh lemon juice
4 tbsp olive oil
1/4 red onion, minced
1 large carrot, grated
handful of currants
1 tsp of curry powder
1/2 clove of garlic, minced
handful of fresh parsley, minced
kosher salt

Mix all ingredients together and taste for seasoning. I added a bit more lemon juice and salt after tasting.

Place in the fridge at least 2 hours so flavors meld. It's even better the 2nd day.

Serves 4 to 6

Homemade Hummus

If you just can't get the flavor you want from store bought hummus, I recommend you make your own. It's simple and CHEAP! 

 
Homemade Hummus 

Nutritional Information 
Serving size 2 tablespoons 
Calories 62 
Fat 4mg 
Carbohydrates 5mg 
Protein 2mg 

2 – 16oz cans of Chickpeas, drained 
4 cloves garlic, minced 
1 teaspoons kosher salt 
1/2 cup lemon juice 
1/3 cup water 
1/2 cup tahini, stirred well 
1/4 cup extra-virgin olive oil, plus extra for serving 

Place the chickpeas, garlic, and kosher salt in the bowl of a food processor. 
Process for 15 to 20 seconds. 
Scrape down the sides of the bowl, and process for another 15 to 20 seconds. 
Add the lemon juice and water. 
Process for 20 seconds. 
Add the tahini. 
Process for 20 seconds, and then scrape down the sides of the bowl. 
With the processor running, drizzle in the olive oil. 

To serve, garnish with extra minced garlic, to taste, if desired. 

Makes 32 - two tablespoon servings. 

Cook's Note: Add any flavors you might like, roasted tomatoes or red peppers, spinach or cilantro, any herb or spice! 
 
Serving Suggestion

Chickpea Blini

Socca Blini 

1 cup chickpea flour
1 cup water
2 tablespoons olive oil
1/4 teaspoon kosher salt
Grinding of black pepper
3 tablespoons olive oil, additional

Place the flour into a small mixing bowl and stir with a fork to break up any lumps. Make a well. Whisk in 1/2 cup water to form a smooth, thick paste. Add another 1/2 cup water and 2 tablespoons olive oil, the salt and pepper. Stir until very smooth.

In a large nonstick skillet, heat remaining 3 tablespoons oil when it begins to bubble, add tablespoonfuls of batter to make little pancakes. When the batter has set, turn over and cook for 30 seconds, or until golden.

Remove to platter. Top each with about a teaspoon of tapenade "caviar" or salmon. Serve warm or at room temperature. Makes about 24 blini.