Ended up taking a salad and joining the neighbors last night, so didn't get to make the Andouille pizza. Will have it tonight along with a bowl of Chickpea Stew with spinach and Chorizo. Made the stew this a.m. and just tasted it - this is a winner, my it's tasty!
* Exported from MasterCook *
Chickpea Stew with Spinach and Chorizo
Food & Wine magazine
2 cups dried chickpeas -- soaked overnight and drained (I only had 1 cup of dried, so subbed half with canned - works fine)
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves -- minced
1 large onion -- finely diced
1 1/2 teaspoons finely chopped rosemary
1 bay leaf
One 28-ounce can Italian tomatoes -- chopped, 1 cup juice reserved
1/2 pound soft cooked chorizo -- sliced 1/4 inch thick (I rendered it before adding to stew)
1 pound spinach -- thick stems discarded
Salt and freshly ground pepper
In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
MAKE AHEAD The stew can be refrigerated for up to 3 days. Reheat gently.
Description:
"Food & Wine recipe - This stew, like all those in Catalonia, starts with a sofrito, a thick sauce made with sautéed onions and tomatoes. Once you get all the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty soup"
* Exported from MasterCook *
Chickpea Stew with Spinach and Chorizo
Food & Wine magazine
2 cups dried chickpeas -- soaked overnight and drained (I only had 1 cup of dried, so subbed half with canned - works fine)
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 garlic cloves -- minced
1 large onion -- finely diced
1 1/2 teaspoons finely chopped rosemary
1 bay leaf
One 28-ounce can Italian tomatoes -- chopped, 1 cup juice reserved
1/2 pound soft cooked chorizo -- sliced 1/4 inch thick (I rendered it before adding to stew)
1 pound spinach -- thick stems discarded
Salt and freshly ground pepper
In a medium saucepan, cover the chickpeas with 2 inches of water and bring to a boil. Reduce the heat to low and simmer until the chickpeas are tender, about 2 hours; add more water as necessary to maintain the level. Drain the chickpeas and reserve 1 cup of the cooking water.
In a medium, enameled cast-iron casserole, heat the olive oil. Add the garlic, onion, rosemary and bay leaf and cook over moderate heat until the onion is softened, about 7 minutes. Add the tomatoes and cook over moderately high heat until sizzling, about 4 minutes. Add the chorizo, the cooked chickpeas and their reserved cooking water and the tomato juice and bring to a simmer. Stir in half of the spinach and cook until wilted, then stir in the remaining spinach. Simmer over moderately low heat for 10 minutes, stirring occasionally. Season with salt and pepper.
MAKE AHEAD The stew can be refrigerated for up to 3 days. Reheat gently.
Description:
"Food & Wine recipe - This stew, like all those in Catalonia, starts with a sofrito, a thick sauce made with sautéed onions and tomatoes. Once you get all the ingredients in the pot, there's not much to do besides enjoy the aroma wafting from this hearty soup"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
