Comfort vegetables - Comfort vegetables. Eh? let me try that again. Comfort. Vegetables. It doesn't sound much more likely the second time around,does it? Your comfort foods te...
Thursday, March 11, 2010
We just ate this for dinner, not even 20 minutes ago. It was so good that I had to share the recipe with you right away. The smokiness of the chorizo highlights the creamy chickpeas and pleasantly bitter broccoli rabe, with everything tied together beautifully by the sweet tomatoes. We sopped up all that delicious broth with slices of crusty bread, baked fresh this afternoon. Tonight was the first time I tried cooking this dish and I am extremely pleased with the results. Best of all, everything cooks in one pot, which means less clean-up later. This recipe is a keeper for sure.
Chorizo, Chickpeas & Broccoli Rabe
printer friendly recipe
2 tablespoons olive oil
1 1/2 pounds fresh chorizo sausage (6 links)
1 large onion, chopped
3 big garlic cloves, chopped
28 ounce can of whole tomatoes
1 bunch broccoli rabe, trimmed and washed
1 1/2 cups canned chickpeas, drained
1/2 cup sherry
1 2/3 cups low sodium chicken or vegetable broth
1 teaspoon cumin seed
3/4 teaspoon smoked paprika
a few grinds of freshly cracked black pepper
a big pinch of kosher salt
Drain the excess juice from the can of tomatoes. Pour the tomatoes into a large bowl. Cut into large chunks or squish them with your hands until they break into big pieces. A lot of juice will come out of the tomatoes into the bowl. That's exactly how it should be.
Heat the olive oil in a large pan over medium heat. Add the chorizo and brown deeply on all sides.
Add the onion and saute for 5 minutes.
Add the garlic and cumin seed. Saute for one minute.
Deglaze the pan with the sherry.
Add the tomatoes and the juice that has collected in the bowl. Mix in the smoked paprika. Cook for 5 minutes, stirring occasionally.
Add the chickpeas.
Spread the broccoli rabe over the top of the ingredients in the pans. Do not stir the broccoli rabe into the pot. Just let it sit on top. Season with the salt and pepper.
Pour over the broth. Cover, lower the heat a smidge and simmer until the broccoli rabe is tender and cooked through, about 20 minutes.
Serve piping hot with fresh bread.