AUTUMN HEARTY SALADS RECIPES SIDES SUMMER WINTER

Smokey Garbanzos with Chorizo and Kale

Smokey Garbanzos with Chorizo and Kale

This dish is an ode to Caldo Verde, a beautiful Portuguese soup. This borrows the hearty kale braised down similar to collard greens, coupled with smoked paprika, garlic and just a little chorizo for a satisfying dish any time of year. This recipe is entirely forgiving and substitutions are wonderful surprises. Try it with added carrot, or stewed tomatoes, spinach instead of kale, or make it vegetarian by upping the paprika, oil, salt and skip the chorizo and top with fresh chopped tomatoes.

As for the garbanzo beans, we’d never fault anyone for opening a can of beans. We can buy organic dry beans more easily and they’re a huge cost savings, but either option works perfectly! 

Ingredients

1 tablespoon olive oil
1/2 pound chorizo (cooked variety)
1 medium onions, chopped (about 1 cup)
3 stalks celery, chopped

4 garlic cloves, chopped 
2 teaspoons smoked sweet paprika
2 cups cooked garbanzo beans
6 cups raw, chopped kale, tough stems removed (about 2 standard bunches / 1 pound)
  
2 teaspoons cider or red wine vinegar  

Soaking Beans: Overnight Method 

Soak 1 cup garbanzo beans
1 teaspoon baking soda (to help soften)
4 cups water
Soak for 6 hours or overnight.

Drain garbanzo beans, rinse.

Soaking Beans: Quick Method

While an overnight soak imparts more flavor, this works in a pinch:
Soak 1 cup beans and 1 teaspoon baking soda (to help soften) in water for 10 minutes.
Bring to a boil for 20 minutes. Take off the heat and let beans sit them sit until ready to cook.
Drain garbanzo beans, rinse.

When ready to cook beans

Add soaked beans (from either method), 4 cups water, and 1/2 teaspoon salt to a heavy saucepan and simmer, uncovered for 30 minutes over medium heat. Skim top of foam if needed, it won’t hurt anything.    

Drain the beans and reserve the water, set aside (or store in refrigerator if using later).

Beans, Kale and Chorizo Directions 

In the same saucepan, heat olive oil over medium high, add chopped onion, garlic, celery and chorizo. Saute to render fat from chorizo and to lightly cook vegetables. Add kale, saute for a couple of minutes.  Add paprika, garbanzo beans and 2 cups reserved bean water.

Cover and cook over medium-low heat for 15 minutes to completely cook kale. Remove cover, add vinegar and turn up to medium-high for another 10 minutes, to reduce liquid. Taste and adjust for salt and paprika, paprika.  

 

 

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