Servings: 4
Preheat:
Prep Time: 8 hours soak, 2 hours prep
Source: DAVID TANIS, January 30, 2013 NYTimes
Ingredients:
FOR THE CHICKPEAS AND BROTH:
1 cup dried chickpeas (garbanzo beans)
1/2 onion, stuck with a clove
1 sm carrot, peeled, cut in 2″ chunks
1 sm bay leaf
Salt
FOR THE GARBANZOS AND GREENS:
2 Tbsp olive oil
1 lg onion, finely diced (ab 1 cup)
Salt and pepper
6 oz Spanish chorizo, diced
2 tsp minced garlic
1/4 tsp pimentón
1 tsp cumin seeds, lightly toasted and coarsely ground
1 lb kale or chard, washed and cut in wide ribbons
1/4 cup pine nuts, lightly toasted, optional
Directions:
Pick over chickpeas, put them in a large bowl and cover with cold water. Soak for at least 8 hours, preferably overnight.
Drain chickpeas (they should have swelled considerably) and put them in a soup pot. Cover with 6 cups water, add the onion stuck with clove, the carrot and the bay leaf. Bring to a boil over high heat, then lower heat and let chickpeas simmer gently. Skim any foam that rises to the surface. Cook for 1 to 1 1/2 hours until chickpeas are tender. (If chickpeas seem to be drying out during cooking, add 1/2 cup water to keep them submerged in liquid.) Season generously with salt, and leave chickpeas to cool in the broth (cooking liquid). You should have about 2 1/2 cups cooked chickpeas. (They may be cooked a day in advance, if desired.)
Put olive oil in a deep, wide skillet over medium-high heat. Add the diced onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the chorizo and let it fry a bit, then turn heat to medium. Add the garlic, pimentón and 1/2 teaspoon of the cumin, and stir to coat. Add the cooked chickpeas and 1/2 cup broth. Bring to a simmer, add the greens and sprinkle with a little salt. Stir to allow the greens to wilt. Put on the lid and cook for 4 to 5 minutes, until greens are completely cooked. Stir well, taste and adjust seasoning if necessary. To serve as a tapa or side dish, transfer to a cazuela or deep serving platter. Sprinkle with the remaining 1/2 teaspoon cumin and the pine nuts, if using. Alternatively, to serve as soup, spoon the garbanzo-and-greens mixture into 4 deep soup bowls. Ladle 1 cup heated broth into each bowl, and sprinkle soup with the remaining cumin.