“When we decode a cookbook, every one of us is a practicing chemist. Cooking is really the oldest, most basic application of physical and chemical forces to natural materials.” -Arthur Grosser
I came across this recipe in a Mediterranean cookbook that a friend got me for my birthday. Apparently, it’s a Spanish dish, but I’m not familiar with it.
- 2 cups of dried chickpeas
- 1 medium white onion
- 1 package of chorizos (I used a slightly spicy variety)
- 1 teaspoon cinnamon
- 1/4 teaspoon clove
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 tablespoon chopped fresh parsley
- 2 tablespoons olive oil
Place chickpeas in a bowl and cover with water. Soak overnight, change water in the morning, and allow to continue soaking (about 16 hours).
Drain chickpeas thoroughly. Place in a large pot, cover with water, and include cinnamon, clove, coriander, and cumin. Bring to a boil and let simmer for 45 minutes, until chickpeas are tender but not soft. Drain chickpeas (do not rinse).
Dice an onion. Place in a large skillet with olive oil. Saute until onion turns clear.
Slice chorizos and add to the skillet. Saute for 4 -5 minutes, then add chickpeas and chopped parsley. Cook for 5 – 10 minutes (until chorizos are heated).