Baked Chickpeas with Chorizo (Garbanzo con Chorizo)

Votes: 8

Time: 40 min.
Complexity: easily
Servings: 4

Baked chickpeas with chorizo (Garbanzo con chorizo) - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 can (425 g) chickpeas (drained and rinsed)
225 g chopped chorizo sausages (remove the shell)
1 pack (300 g) fresh spinach (remove stems, wash leaves)
1/2 cup thinly sliced onion
1/4 cup chopped red bell pepper
1 teaspoon of salt
1/2 tsp red pepper flakes
2 fresh bay leaves
1 tbsp. minced garlic
1/2 cup dry white wine

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 190°C.

In a large skillet over medium-high heat, cook the chorizo until golden brown and the fat has rendered, about 4 minutes. Transfer with a slotted spoon to a paper towel to absorb excess fat.

Add the onion, bell pepper, salt, red pepper flakes, and bay leaves to the oil in the skillet and cook until the onion is soft, about 3 minutes. Add the garlic, chickpeas, and chorizo and cook, stirring, until the chickpeas begin to brown, about 3 minutes. Remove from heat.
Place 1/3 of the spinach in a casserole dish. Pour half of the chickpea mixture over it and top with another layer of spinach. Pour in the remaining chickpeas and top with the remaining spinach. Pour white wine over the top, cover, and bake until the chickpeas and spinach are tender, about 15 minutes, adding more wine or water if needed.

Categories:

recipe / Main courses / Cereals, legumes / Casseroles / Spanish cuisine / Emeril Lagasse

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