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Garbanzos Catalan

Chef.at.Home's picture
Ingredients
  Dried chickpeas 1 Pound, sorted (1 Package)
  Cold water 8 Cup (128 tbs)
  Bacon slab 1⁄8 Pound, cut in small dice
  Chorizos/Other garlic-flavor smoked sausage sliced 1/4-inch thick 1⁄2 Pound
  Spanish onion 1 Large, chopped
  Garlic 1 Clove (5 gm), crushed
  Bay leaves 2
  Thyme leaf 1⁄4 Teaspoon, crumbled
  Minced mint/1 teaspoon dried mint flakes 1 Tablespoon
  Parsley 2 Tablespoon, minced
  Dry white wine/1/2 cup each wine and water 1 Cup (16 tbs)
  Salt 2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
Directions

1. Place the chick-peas in a large, heavy kettle, add water and bring to a boil over moderate heat. Cover, turn off heat; cool 1 hour. Bring to boiling; reduce the heat; cover kettle; simmer for 1 hour, 15 minutes, or until firm-tender.
2. While the chick-peas cook, fry bacon in a large, heavy skillet until crisp; and drain on paper toweling. Brown sausage in same skillet; pour all but 2 tablespoons drippings from skillet; add onion and garlic; saute until lightly browned.
3. When the chick-peas are firm-tender, add bacon, sausage, onion and garlic, bay leaves, thyme, mint, parsley, wine, salt and pepper. Bring to a simmer, cover and cook, stirring occasionally, until the chick peas are tender, about 1 1/2 hours. Taste for salt. Ladle into soup plates.

Recipe Summary

Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Chickpea

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