Cold Day Lunch: Garbanzos & Chorizo en Cazuela ... Chickpeas & Sausage in Earthenware

Discussion in 'Recipes' started by margcata, Jan 15, 2012.

  1. margcata

    margcata Banned

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    Food Writer
    After reading a post of Dorothy´s, I thought this would be appropriate for those who are aficionados ( enthusiasts or fans ) of garbanzo beans ( chickpeas ), a typical traditional lunch in Madrid and the Las Sierras ( hill country ) ...

    12 ounces or 350 grams of chickpeas ( soaked overnight in water and salt to taste )

    250 grams of Italian or Spanish sausage

    90 grams of salted diced pork ( tocino ) or ham hock

    1 medium onion

    2 fl. oz. / 60 ml. olive oil extra virgin

    3 garlic cloves chopped

    3 ripe tomatoes chopped, seeded and peeled

    1 tblsp. chopped fresh herbs of choice ( Provence Mixture )

    salt and freshly ground blk pepper to taste

    1 tsp sweet paprika ( La Vera Pimentón if possible )

    12 saffron threads ( optional and if possible or a sprinkle pinch of ground powdered )

    1) soak the beans overnight in salted water ( do not use canned or jar beans )

    2) rinse beans in cold water and drain after having spent a night in pot

    3) in a heavy bottomed saucepan, sauté the salt pork

    4) add the onion and garlic for a few minutes until onion golden and garlic tender

    5) then add the beans and the whole sausages

    6) add herbs and seasonings with mineral water to cover ( by about 1 1/ 2 inches or 4 cm. )

    7) simmer and cover and cook 45 minutes until all tender

    8) the dish has to reamain moist, so " slow cook " ( fuego lento )

    9) remove sausages once tender and keep eye on

    10) slice the sausages and return to pot

    11) grind the saffron and dissolve in 2 tablespoons of mineral water

    12) add to the pot and adjust salt and blk freshly grind pepper and herbs / spices

    RED WINE: Highly suggested if you can purchase is:  a 6 year old Ribera del Duero, behaving and sipping more like a Reserva than its 2006 Crianza with a long finish in its oak aged genre, and is called Torremorón 2006 Crianza by winery of same name. Hot and crusty bread for dipping.

    A body warmer lunch on a cold nasty grey day. 

    For those in Europe or Africa:  If you have trouble finding, where to buy Garbanzos online: ( ecological )

    Last edited: Jan 15, 2012