Yummy
Lessons
INGREDIENT SPOTLIGHT
Chickpeas
PHOTOGRAPHY: ALDWIN ASPILLERA. RECIPE, TEXT, AND STYLING: RACHELLE SANTOS.
Chickpeas, also known as garbanzos, are round legumes that were originally grown in the Mediterranean and the Middle East. These are some of the oldest beans, believed to have been cultivated 7,500 years ago. Although the most common chickpea is beige in color, there are other varieties that are red, black, and green. Rich «À Ìi ] wLiÀ] v >Ìi] and other essential minerals, chickpeas are prominently used in Middle Eastern, Indian, Greek, Italian, Spanish, and Portuguese cuisines, and come in both dried and canned form.
Chicken, Chorizo, and Chickpea Stew Serves 6 Prep Time 15 minutes Cooking Time 30 minutes £ à V V i Ì } w iÌÃ] à Vi` into 1½-inch pieces salt and freshly ground black pepper 2½ tablespoons olive oil 1 (150-gram) piece chorizo Pamplona, sliced into ½-inch rounds 6 strips bacon, sliced into ½-inch pieces ¾ cup chopped white onions 1 tablespoon minced garlic 1 cup chopped tomatoes ½ (185-gram) can pimiento, drained and sliced into strips Ó Ì>L ië à > «ÕÀ« Ãi y ÕÀ 3 cups chicken stock 1 teaspoon (or to taste) smoked paprika 1 (450-gram) can chickpeas, drained, rinsed, and skin removed basil leaves, to garnish (optional) www.yummy.ph
73
January 2017
1 Season chicken with salt and pepper. Heat oil in a heavy-bottomed casserole or Dutch oven on high heat. When almost smoking, sear chicken in batches until browned. Set aside. 2 In the same pan over medium heat, fry chorizo until lightly browned and fat has been rendered; set aside. In the same pan, fry bacon until lightly browned; set aside. 3 In the same pan, sauté onions, garlic, and tomatoes until fragrant and tender, about 5 minutes. Add pimiento and sauté v À > viÜ ÃiV `ð Ƃ`` y ÕÀ] Ý Üi ] > ` cook for 1 minute. 4 Return chicken, chorizo, and bacon to the pan. Add stock and paprika. Bring to a boil then lower heat to simmer. Cook for 10 to 15 minutes or until sauce has reduced and thickened slightly. 5 Add chickpeas and cook for 1 minute. Transfer to a serving dish, garnish with basil leaves, and serve with steamed rice.
