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Spanish-Style Chickpea Stew

 

Author
JWU College of Culinary Arts

Yield
10 servings

Serving Size
12 ounces (340 grams)

Recipe ID
C00138

Ingredients
US standard
Metric
Chickpeas, dried, washed, soaked overnight
½ pound
225 grams
Water,
As needed
As needed
Olive oil
4 ounces
120 milliliters
Coriander, ground
Small pinch
Small pinch
Ginger, ground
Small pinch
Small pinch
Nutmeg, ground
Small pinch
Small pinch
Onion, peeled, diced ½ inch (1.27 centimeters)
1 large
1 large
Garlic cloves, peeled, chopped
4 each
4 each
Red bell pepper seeded, diced ½ inch (1.27 centimeters)
1 each
1 each
Jalapeño pepper, seeded, chopped
2 each
2 each
Plum tomatoes, concassé
1 pound
454 grams
Chef potatoes, peeled, cut parmentier
¾ pound
340 grams
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Spinach, fresh, stems removed, if necessary , chiffonade
1, 10-ounce bag
283 grams
Spanish chorizo, casing removed, split lengthwise and sliced
¾ pound
340 grams
Preparation
  1. Gather all the ingredients and equipment.
  2. Skim any skins floating on the water with the soaking chickpeas, drain them and rinse briefly. Add chickpeas to a pan with enough water to cover by 2 inches (5 centimeters) and add 2 ounces (60 milliliters) of olive oil. Gently simmer chickpeas 1½ to 2 hours, or until tender. Do not allow to dry out. Reserve 2 cups (474 milliliters) of the cooking liquid then strain cooked chickpeas and reserve.
  3. Make the stew base while chickpeas cook. Heat remaining oil in a braising pan. Add spices, onion, garlic and both peppers. Sauté 5 minutes. Add the tomatoes, potatoes, salt and pepper and continue cooking over low heat, covered, until potatoes are almost tender. if needed, add a little chickpea water to help potatoes cook.
  4. Combine the chickpeas with the vegetables and cook together 10 minutes. Moisten with reserved cooking liquid, as needed. Hold hot or allow to cool for service.
  5. Close to service, reheat the stew slowly. Add spinach and the chorizo. Cook together 2 minutes or until spinach wilts and sausage is hot.
  6. Serve immediately or hold hot at 135ºF (57ºC) or above.