By Victoria Hart Glavin of Tiny New York Kitchen
Add extra flavor to chickpeas with dry cured Spanish chorizo, a type of smoked sausage with a deep red color. Be sure to use firm, dry-cured Spanish chorizo and not soft, raw Mexican chorizo for this recipe.
1 Pound Dried Chickpeas (2 1/2 Cups)
1 Cup Dry-Cured Spanish Chorizo (Diced)
4 Cups Onions (Onions)
8 Garlic Cloves (Thinly Sliced)
4 Cups Water
2 Tablespoons Fresh Oregano (Chopped)
2 Tablespoons Fresh Thyme (Chopped)
1 1/2 Teaspoons Kosher Salt
1 Teaspoon Ground Cumin
1/2 Teaspoon Smoked Paprika
1/2 Teaspoon Paprika
2 Bay Leaves
1 Cinnamon Stick
2 Tablespoons Brown Sugar
3 Tablespoons Tomato Paste
3 Tablespoons Molasses
1/4 Teaspoon Crushed Red Pepper
2 1/2 Tablespoons Red Wine Vinegar
1/4 Teaspoon Freshly Ground Pepper
Sort and wash chickpeas. Place in Dutch oven. Cover with water to 2 inches.
Cover and let stand 8 hours. Drain. Heat Dutch oven over a medium heat. Add chorizo and cook 4 minutes until fat begins to render. Add onions and garlic. Sauté 10 minutes until tender.
Add chickpeas, 4 cups water, oregano, thyme, kosher salt, cumin, smoked paprika, paprika, bay leaves, and cinnamon stick. Bring to boil. Cover and reduce heat to simmer. Cook 45 minutes until chickpeas are just tender. Preheat oven to 350 degrees. Stir in brown sugar, tomato paste, molasses, and crushed red pepper.
Replace lid and place in oven for 30 minutes until chickpeas are very tender and sauce is thick. Remove from oven. Stir in vinegar and pepper.
Discard bay leaves and cinnamon stick. Serves 10 Serve warm.
Prep Time: 30 Minutes
Cook Time: 90 Minutes
Total Time: 120 Minutes
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.
“Work With What You Got!”