Oh winter… Is my favourite season of all times. In winter I like to eat hot and comforting food like stews, casseroles, roasts, pies… One of the things I miss more of Spain is my nan’s cooking. This is the chickpea casserole recipe that taste more similar to the one my nan used to make, although food never tastes the same when you cook it yourself.
For this recipe I have used already cooked chickpeas that come in tins or glass jars. That lets me skip the step where the raw chickpeas have to be submerged in water for 12 hours and go straight to the best part: cooking!
Also, I am using a pressure-cooker that once again works in the advantage of people with little time to cook. This recipe cooked in an ordinary pot would take 1 hour and 30 minutes to cook but guess what? Whit the pressure-cooker it will take only 15 minutes! That’s right! Let’s get on with it:
Ingredients 2 onions
2 garlic cloves
2 bay leafs
1 red pepper (not essential)
500 g chickpeas
2 tbsp extra virgin olive oil
1 chorizo (about 200 g)
1 tbsp Spanish paprika Salt and peeper
Rinse the tinned/jarred chickpeas thoroughly until there is no foam coming out of the water.
Finely chop the onions, red pepper, and garlic, and finely slice the carrots.
Add a splash of olive oil to the pressure-cooker pot and then add the onions, carrots, bay leaves, red pepper, garlic cloves, and Spanish paprika. Stir and sauté for about 10 minutes to mix all the flavours.
Meantime peel and cut the potatoes into thick chunks. Add them to the pot together with the chorizo, and chickpeas. Stir well an add 1 litre of water and season it with salt and pepper to taste.
Bring to boil, close the pressure cooker, and cook for about 15 minutes.
And there you go! Eat with a nice slice of thick crust bread and enjoy!