This Spanish chickpea and chorizo stew, Potaje de Garbanzos y Chorizo, is a hearty and flavorful classic. Rich with smoky ...

A hearty soup with rich, Spanish-inspired flavors in a quick and easy one-pot recipe. One-Pot Wonder: Chickpea, chorizo and bean soup adds Spanish flair to dinner ...

Next heat a large soup pot over medium high heat, add olive oil then sweat the carrot, onion, celery, pepper and garlic, sauté for a few minutes. Next add all spices, rosemary and bay leaf.

Then you drop in the chickpeas, potato chunks, sliced chorizo – be sure to use Spanish dry-cured – and broth, and simmer until the potatoes are tender. (Try vegan chorizo or make tofu chorizo ...

It’s actually not: This traditional Spanish chilled soup requires zero cooking time and takes 15 minutes to whip up in a blender. Advertisement. ... Spanish Chickpea Stew (Espinacas con Garbanzos) ...

6 tablespoons extra-virgin olive oil, plus more for drizzling 3½ cups cooked or no-salt-added canned chickpeas, drained and rinsed 1 teaspoon kosher salt, or more as needed Pinch Spanish smoked ...

1 1/2 cups dried chickpeas (3/4 pound), soaked overnight and drained. 1/4 cup extra-virgin olive oil, plus more for drizzling. 1 large Spanish onion, coarsely chopped ...

Every region in Spain likes a different combination of pulses, vegetables and meat. I use a drained can of organic cooked chickpeas, as opposed to soaking dried ones, to reduce the cooking time to ...

And 2) here’s Ali Slagle’s chickpea noodle soup, which turns some crisper basics and pantry staples — carrot, celery and onion, as well as canned chickpeas, pasta and vegetable broth ...

Do you have a desert island bean? Joe Yonan does, and it’s the chickpea. Mr. Yonan, the food editor of The Washington Post, adores all beans, so much so that he wrote an entire cookbook starring ...