Sunday, May 25, 2008

Friday: Chickpeas, spinach, and chorizo

This was a quick dish with a Spanish inspiration.

Sautee some diced onion and minced green garlic in olive oil. Add some cumin seeds and diced chorizo and lightly brown. Deglaze with vermouth. Add additional water, some cooked chickpeas, spinach, a bay leaf, a clove, salt, pepper, and paprika and simmer for a while

To go with it I did a variant on stuck-pot rice : cook a couple thinly sliced red onions in a butter-olive oil mixture until they soften, stir in 2 cups of basmati rice (parboiled for 5 minutes in lightly salted water and then drained), a pinch of saffron threads, salt and pepper. Follow the rest of the stuck-pot rice technique.

Really good food.

Of course we had a green salad.

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