Chickpea And Chorizo Soup With White Rice Recipes

Steps:

• Heat the oil in a large pot over medium heat. Add the chorizo and onion and cook until the chorizo crisps slightly and the onion softens, 3 to 4 minutes. Stir in the garlic, paprika, cumin and cayenne until combined. Stir in the chickpeas, tomatoes with their liquid and chicken broth until combined. Bring the liquid to a boil, then lower the heat and simmer until the liquid has reduced slightly, about 20 minutes. Season to taste with the salt and black pepper. Serve with crusty bread, if desired.

Steps:

• Place the water, celery, chorizo and chickpeas in a 4- or 5-qt. slow cooker. Cook, covered, on low until beans are tender, 8-10 hours. Stir in tomatoes, pasta and salt; cook, covered, on high until pasta is tender, 15-20 minutes longer., Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Steps:

• In a frying pan, fry the chorizo, onion and garlic for 5 mins or until the chorizo is browning on the outside. Drain the excess oil, then stir in the spices.
• Pour in the tomatoes, lemon juice, chickpeas and seasoning. Bubble for 5 mins more to thicken slightly, then sprinkle over the parsley. Serve with toasted sourdough.

Steps:

• Put a medium pan on the heat and tip in the tomatoes, followed by a can of water. While the tomatoes are heating, quickly chop the chorizo into chunky pieces (removing any skin) and shred the cabbage.
• Pile the chorizo and cabbage into the pan with the chilli flakes and chickpeas, then crumble in the stock cube. Stir well, cover and leave to bubble over a high heat for 6 mins or until the cabbage is just tender. Ladle into bowls and eat with crusty or garlic bread.

Steps:

• Combine the white and light green parts of the scallions, the garlic, celery and carrots in a food processor. Pulse until finely chopped.
• Heat the olive oil in a large pot over medium-high heat. Add the chorizo and cook, stirring, until browned, about 4 minutes. Transfer to a small bowl using a slotted spoon. Add the vegetable mixture to the pot and cook until softened, about 3 minutes. Add the potatoes, chickpeas (with their liquid), chicken broth, 1 cup water, 3/4 teaspoon salt and a few grinds of pepper. Cover and bring to a boil, then uncover and cook until the vegetables are tender, about 10 minutes. Meanwhile, thinly slice the dark green scallion tops.
• Remove the pot from the heat and stir in the shrimp, paprika and chorizo. Cover and let stand until the shrimp are pink, about 2 minutes; season with salt and pepper.
• Divide the soup among bowls. Sprinkle with the sliced scallion greens and drizzle with olive oil.

Steps:

• In a 4-quart saucepan, heat oil over medium heat. Add garlic, onions, Chorizo, Tomato Sauce and Sazón and cook for 5 minutes, stirring often.
• Add Chick Peas, water and Bouillon and bring to boil. Lower heat and simmer, uncovered, for 25 minutes or until it reaches desired consistency. Season with Adobo.
• Serve with hot, freshly cooked rice.

Steps:

• Heat the EVOO in Dutch oven or saucepot over medium-high heat. Add the chorizo, brown and render and then remove with a slotted spoon. Add the garlic and onions, then reduce the heat a bit.
• Place half of the chickpeas in a food processor and pulse to process. Add chicken stock and rosemary and process to make a finely chopped saucy mixture.
• Add the tomato paste to the onions and stir, 1 minute. Add the wine and deglaze the pan. Then add the chicken stock and chickpea mixture to the onions, and stir to combine. Add the tomatoes and break them up a bit. Add the remaining whole chickpeas and simmer the sauce over low heat, 25 to 30 minutes.
• Cool and store for a make-ahead meal. Reheat the sauce over medium heat while cooking the pasta.
• Heat a large pot of water to cook the pasta and season with salt. Cook the pasta to al dente, 5 to 6 minutes, and reserve 1/2 cup of starchy pasta water.
• Toss the pasta with the parsley and the sauce, and use a little starchy water if necessary to combine.

Steps:

• Heat the oil in a stock pot and cook the onion until soft and translucent.
• Add the stock, tomatoes, carrots, celery, potato and chickpeas. Cover and simmer for approximately 25 minutes or until all vegetables are tender.
• Add the chorizo and heat through.
• Just before serving, sprinkle with parsley and croutons.

Steps:

• Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes, or until the rice is tender and the water has been fully absorbed.
• Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
• Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated through. Stir through the cooked rice and spoon into four bowls to serve.