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Ingredients
- 2 Tbsp. extra-virgin extra virgin olive oil
- 1 x onion, diced
- 4 clv garlic, chopped
- 1/4 tsp dry thyme
- 1 pch grnd cloves
- 1 pch cinnamon
- 1 x bay leaf
- 4 x 6 ounce cured air-dry chorizo sausages
- 5 c. chicken or possibly vegetable stock
- 2 x 19 ounce chickpeas, liquid removed and rinsed
- 1/4 tsp pepper
Directions
- In large skillet or possibly shallow Dutch oven, heat oil over medium heat; cook onion, garlic, thyme, cloves, cinnamon and bay leaf till softened, about 5 min.
- Cut chorizo into 1/2-inch slices; add in to skillet. Cook, stirring, till onion mix is golden brown, about 8 min.
- Stir in stock and chickpeas; bring to boil. Reduce heat and simmer, stirring often, till almost all stock is absorbed. Remove bay leaf. Stir in pepper.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 337g | |
| Recipe makes 6 servings | |
| Calories 994 | |
| Calories from Fat 314 | 32% |
| Total Fat 35.64g | 45% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 138mg | 6% |
| Potassium 1862mg | 53% |
| Total Carbs 111.74g | 30% |
| Dietary Fiber 31.9g | 106% |
| Sugars 19.93g | 13% |
| Protein 59.96g | 96% |
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