What do you call them, chickpeas, or garbanzos? I call them delicious! And, I refer to them as garbanzos, because that’s how they’re called in Spain, where my husband is from. The prevalent term in the English-speaking world seems to be chickpeas –a cute name, isn’t it?
Garbanzos are legumes, which are basically composed of protein, starch, and fiber, and are a good alternative to eating meat. But, legumes are an incomplete protein, so they should be eaten in the company of brown rice, nuts, or whole wheat bread.
Legumes, or beans, are an important part of the Mediterranean and Anti-inflammation diets. In the United States they have been growing in popularity over recent years, as more and more people look to plant-based protein alternatives. Once you start to experiment with legumes, alternate with other varieties, like white beans, black beans, pinto, fava, etc. Go ahead and give them a try!
1 pound bag of garbanzos, soaked in water overnight
1 to 1-1/2 pounds green cabbage, sliced in strips 4 inches by 1/2 inch
1 chicken chorizo sausage, (you may substitute with chicken andouille sausage.) I can usually find good sausage at my Whole Foods store
1 onion, peeled and chopped
3-4 carrots, peeled and sliced to ¼ inch thickness
6 cloves garlic, peeled and minced
2 tablespoons olive oil
1-½ teaspoons salt
¾ teaspoon spicy Spanish paprika,
1 bay leaf
Note about soaking beans: for best results use beans that you know are not old. Place the beans in a large bowl and cover with enough water so there are at least 4 inches of water over the level of the beans. Soak the beans overnight so they have a good 20 to 24 hours of soaking.
Cooking Beans: You can cook the beans in one of three ways:
1.) Pressure cooker – Cooking time is 25 to 30 minutes on medium-low
2.) Crockpot – 6 hours on high level
3.) Stove top – place in an 8-quart stockpot and cook approximately 1-1/2 hours.
My personal preference is the pressure cooker, as the cooking time is reduced at least by an hour, as compared to the stovetop method.
1.) Sauté the garlic in the olive oil for one to two minutes without letting it burn. Add the chopped onions and sauté until they are translucent, 5 to 8 minutes.
2.) Add the chorizo and let it cook with the onions about 2 minutes, and then add the salt and the paprika and stir. Next, add the carrots, cabbage, the garbanzos, and the bay leaf, and mix them in well. Cover with water, about ¾ of an inch over the level of the beans.
3.) Cook the beans according to one of the above methods: pressure cooker, crockpot, or stove top.
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