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Spanish   -   Garbanzos With Chorizo   adapted from The Complete Spanish Cookbook

  • 1 1/2 Cups Dried Chickpeas -- soaked overnight
  • 2 Medium Onions -- chopped
  • 4 Cloves Garlic -- finely chopped
  • 1 Teaspoon Baking Soda
  • 12 Ounces Chorizo -- sliced
  • 2 Tablespoons Olive Oil
  • 2 Teaspoons Parsley -- finely chopped
  • Salt And Pepper -- to taste
Directions Drain chickpeas. Place in saucepan with half the onions and garlic, baking soda and 4 cups water. Boil, reduce heat and cook uncovered over low heat for 3 hours or until chickpeas are tender but not mushy. Drain well. Saute remaining garlic and onion in oil for 5 minutes, then add chickpeas and chorizo and saute for 3 minutes. Add parsley, salt and pepper. Serve hot.
Serves 4
Time to Make 0:00

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