Ingredient Spotlight

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INGREDIENT SPOTLIGHT

Chickpeas

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 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 Serves 6 Prep Time 15 minutes Prep Time 15 minutes Cooking Time 30 minutesCooking Time 30 minutes

into 1½-inch pieces into 1½-inch pieces salt and freshly ground black pepper salt and freshly ground black pepper 2½ tablespoons olive oil 2½ tablespoons olive oil 1 (150-gram) piece chorizo Pamplona, 1 (150-gram) piece chorizo Pamplona, sliced into ½-inch rounds sliced into ½-inch rounds 6 strips bacon, sliced into ½-inch pieces 6 strips bacon, sliced into ½-inch pieces ¾ cup chopped white onions ¾ cup chopped white onions 1 tablespoon minced garlic 1 tablespoon minced garlic 1 cup chopped tomatoes 1 cup chopped tomatoes ½ (185-gram) can pimiento, drained and ½ (185-gram) can pimiento, drained and sliced into strips sliced into strips 1 Season chicken with salt and pepper. 1 Season chicken with salt and pepper. Heat oil in a heavy-bottomed casserole or Heat oil in a heavy-bottomed casserole or Dutch oven on high heat. When almost Dutch oven on high heat. When almost smoking, sear chicken in batches until smoking, sear chicken in batches until browned. Set aside. browned. Set aside. 2 In the same pan over medium heat, fry 2 In the same pan over medium heat, fry chorizo until lightly browned and fat has chorizo until lightly browned and fat has been rendered; set aside. In the same pan, been rendered; set aside. In the same pan, fry bacon until lightly browned; set aside. fry bacon until lightly browned; set aside. 3 In the same pan, sauté onions, garlic, 3 In the same pan, sauté onions, garlic, and tomatoes until fragrant and tender, and tomatoes until fragrant and tender, about 5 minutes. Add pimiento and sauté about 5 minutes. Add pimiento and sauté

3 cups chicken stock 3 cups chicken stock 1 teaspoon (or to taste) smoked paprika 1 teaspoon (or to taste) smoked paprika 1 (450-gram) can chickpeas, drained, 1 (450-gram) can chickpeas, drained, rinsed, and skin removed rinsed, and skin removed basil leaves, to garnish (optional) basil leaves, to garnish (optional) cook for 1 minute. cook for 1 minute. 4 Return chicken, chorizo, and bacon to 4 Return chicken, chorizo, and bacon to the pan. Add stock and paprika. Bring to the pan. Add stock and paprika. Bring to a boil then lower heat to simmer. Cook a boil then lower heat to simmer. Cook for 10 to 15 minutes or until sauce has for 10 to 15 minutes or until sauce has reduced and thickened slightly. reduced and thickened slightly. 5 Add chickpeas and cook for 1 minute. 5 Add chickpeas and cook for 1 minute. Transfer to a serving dish, garnish with Transfer to a serving dish, garnish with basil leaves, and serve with steamed rice. basil leaves, and serve with steamed rice.

MAKE A PARCEL FOR COOKING EN PAPILLOTE

for the recipe on page 80

Parchment paper is the ideal wrapper for cooking en papillote. It does not react to acidic ingredients (unlike aluminum foil), its silicone coating prevents food from sticking to the paper, and it makes for attractive presentation!

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1 Trim parchment paper to make a piece large enough to enclose the food, leaving an extra 1-inch space all around. Fold paper in half. 2 Cut the sides to form a heart shape when opened. 3 Place ingredients on the center of one side of the heart. Fold paper over. 4 Beginning at the top of the heart, make very tight overlapping folds until you reach the bottom of the heart, sealing the parcel. 5 Twist and fold the bottom end over. Remember to leave enough space around the food to allow air to expand and circulate. When properly sealed, the parcel will swell up like a balloon as it cooks.

WHEN TO USE WHAT

REACTIVE PANS, including aluminum, cast iron, and unlined copper pans, are metallic pans that conduct heat very well but react to acid. Avoid them when cooking ingredients like tomato sauce, citrus fruits, and vinegar as the pans can alter the taste and color of the food.

GREEN ONIONS VS. SCALLIONS VS. SPRING ONIONS VS. CHIVES VS. LEEKS

These green edible plants all fall under the allium family. The

GREEN ONIONS AND SCALLIONS

( ) Green onions and scallions are one and the same. This variety stays small and does not form bulbs even when mature. It has that is not as intense as a regular onion’s. Use it to add color, texture, and a subtle like guacamole and ginger-scallion sauce for Hainanese chicken.

CHIVES (Allium

) Chives look very much like green onions and spring onions, but they come from a different cultivar, and have a two. Chives are one of French cuisine’s (the others are tarragon, chervil, and parsley). Use chives for baked potatoes, soups, sandwiches, and savory pancakes.

SPRING ONIONS (Allium cepa)

Spring onions look very much like green onions, but they come from a different variety and they are harvested early, before the bulb fully forms. Spring onions compared to green onions. Use them for grilled or steamed dishes.

LEEKS (Allium

) The leaves of leeks are wider than those of green onions and spring onions. They have a mild onion crunchy texture. Only the white base and the light green parts are edible (use stews, and braises), but the darker green parts can still be used

NONREACTIVE PANS, like stainless steel and tin pans, are made up of metals that do not have any adverse interaction with foods. These versatile pans may be used for all kinds of ingredients.

LEARN TO...

Cut vegetables in different ways

baton

batonnet

What you need

peeler chef’s knife chopping board

What to do

1 Wash and dry the vegetable to be cut. Peel, if necessary (when using vegetables like carrots), and cut off the ends. 2 For sturdy vegetables (such as carrots, potatoes, and radish), square them off by cutting them in half crosswise then trimming off each side You should come up with rectangular shapes. 3 To make baton, batonnet, large dice, and medium dice: Slice the rectangular piece lengthwise, then slice each piece again in half lengthwise, making four even sticks. a Baton: Cut each quarter into 2½x½x½ inch sticks. b Batonnet: Slice quarters in half lengthwise, then cut each piece into 2x¼x¼-inch sticks. c Large dice: Take a baton and cut it into ½-inch cubes. d Medium dice: Take a batonnet and cut it into ¼-inch cubes.

large dice medium dice

julienne

fine julienne small dice brunoise

4 julienne, small dice, and brunoise: Take a rectangular piece and trim length to 1 or 2 inches. a Julienne: Slice a piece into 8-inch-thick rectangular sheets. Slice each sheet 8-inchwide sticks. b Fine julienne: Slice a piece 16-inch-thick rectangular sheets. Slice each sheet 16-inchwide sticks. c Small dice: Take a julienne and cut it 8-inch cubes. d julienne and cut it into 16-inch cubes.

3a

4a

3b 3c

3d

4b 4c 4d

WHEN TO USE THEM:

Baton For thickcut french fries and vegetable decorations

Batonnet For crudités and vegetable tempura

Large dice For pot pies and stews

Medium dice For soups and chowders

Julienne For vegetables in stir-fried noodles and salads

Fine julienne For salads, coleslaw, and plating decoration

Small dice For mixing in with ground meat and consommé

Brunoise For dips and sauces, and for sautéing

ABOUT THE COLUMNIST

A graduate of the Peregrine School of Cordon Bleu London, Jun Jun de Guzman is a popular chef instructor at the Center for Asian Culinary Studies. Follow him on Instagram at