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 y chorizo (chickpeas with silverbeet and chorizo)
Garbanzos con acelga (chickpeas with silverbeet) is a traditional Spanish stew. This recipe includes chorizo for extra taste and protein.
Servings 4
Ingredients
- 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
To serve
- 1 lemon
- cooked rice or crusty bread
Instructions
- 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.
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Peruvian recipes from abroad
This e-book contains my favourite Peruvian recipes developed from the point of view of an expat who learned to find her way with the ingredients that were available in her new home.
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