Chickpeas with cider and pumpkin chorizo: spoon recipe to call the cold
If the summer is over, it really is over. This suspenseful halftime until the first great storm arrives makes me desperate, so I try to call the cold through the kitchen. In addition to giving work to the oven, you can not miss the vegetable dishes, such as these chickpeas with chorizo and cider and pumpkin. It is not yet in the category of succulent spoonfuls, but it is a good way to start the season.
I found the idea in a British cooking magazine, in which the author commented on how much he had enjoyed in Madrid the typical cider chorizo cover. And if the chorizo is a sausage that makes chickpeas good company, why not combine them? I've cheated a bit using canned legumes - and yes, I repeated the vegan chocolate mousse, I confess - but the key, as always, is choosing the best quality ingredients.
IngredientsFor 4 people
- Fresh sweet or spicy chorizo 250 g
- Canned or homemade cooked chickpeas 500 g
- Ground cumin 4 g
- Vegetable stock or water 120 ml
- Dried cider 300 ml
- Laurel 2
- Pumpkin a good slice
- Ground black pepper
- Fresh parsley
- Dried or fresh thyme
How to make chickpeas with cider and pumpkin chorizoDifficulty: easy
- Total time 30 m
- Elaboration 5m
- Cooking 25 m
Cut the chorizo into not too thin slices and remove the skin if necessary. Cut the peeled pumpkin into small cubes. Heat a good wide frying pan or casserole and add the sausage, leaving it to brown well on both sides, releasing its fat. Remove to a plate with absorbent paper and wipe excess fat from the pan.
Add the chickpeas with the cumin and the bay leaf, stirring well so that they begin to brown. Return the chorizo, water with the broth and almost all the cider, leaving a couple of fingers for the end. Add the pumpkin, give a shot of black pepper and lower the heat. Cook for about 20 minutes or until the liquid has reduced. Remove the bay leaf, add the leftover cider and serve with parsley and thyme.
With what to accompany the chickpeas
A good chickpea dish with cider and pumpkin chorizo is satisfying enough and comforting in itself, but reducing the size of the portions can be served as a first or second course, preceded by a salad. You can lighten the dish using less chorizo or add more squash to taste. You can also adjust the liquid level to make a dish more or less soupy.Tags: Vegetables And Legumes Fish Desserts