Last week I posted a recipe for the “regular” version of garbanzos con acelga (see recipe here). Garbanzos con acelga y chorizo is a tasty variation which includes the popular Spanish sausage for the meat eaters out there.
Before you start, a few notes on ingredients:
- Chorizo sausages can be fresh or dried, you can use either. I like Feather and Bone’s fresh ones. Also check for ingredients if you are gluten or lactose intolerant.
- You can use tomato paste if you don’t have ají panca
- You can serve it either with rice or bread.
Last but not least, as with any stew, this tastes better a day or two later.
Garbanzos con acelga (chickpeas with silverbeet)
- 2 tbsp extra virgin olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, minced
- 2 chorizo sausages, sliced or chopped
- 2 tbsp ají panca or tomato paste
- 4 ripe tomatoes, peeled, seeded and finely chopped
- 1 tsp dried oregano
- 1 can chickpeas, rinsed and drained
- 1 medium bunch silverbeet or rainbow chard, chopped
- 1 cup chicken stock
- salt and pepper
- 1 lemon
- cooked rice or crusty bread
- Heat oil in a pan or pot on medium-low heat. Add onion and garlic and cook until soft (10-15 minutes).
- Turn heat to medium, add chorizo and cook on all sides, stirring often.
- Add ají panca (or tomato paste), tomatoes and oregano, cook for another 5 minutes.
- Add chickpeas, silverbeet and stock. Season with salt and pepper. Cook until the silverbeet has wilted.
- Serve with a squeeze of fresh lemon juice and rice or crusty bread.