Recipes
Chickpeas with chorizo sausage
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A classic recipe of the Iberian peninsula, that includes legumes as the main source of protein. Chorizo sausage adds an extra kick to this plate, ideal for autumn and winter dinners.
Chickpeas (also known as garbanzo bean) are one of the key ingredients of Mediterranean diet: use the chickpeas cooked with this method to make a silky hummus or to create new recipes.
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Ingredients
For 4 Person(s)
chickpeas
- 500 g Dry Pedrosillano chickpeas
- 150 g Diced fresh chorizo sausage 5 x 5 mm
- 100 g Diced Iberian lard (tocino) 5 x 5 mm
- 14 g chopped garlic (without the germ)
- 1500 ml meat stock
- 4 g hot paprika (pimentón)
- 200 g sweet smoked paprika (pimentón dulce)
- 2 g fine salt
- 50 g virgin olive oil
Directions
- Wash the chickpeas with running water, drain them and place in the ceramic pot with all the ingredients. Combine well using a spoon.
- Place the ceramic lid and close the OCOO with the pressure lid.
- Set the Wellbeing mode for 6 hours at 95°C and cook.
Recipe notes
You can also dilute 15 g of flour in the cooking water before cooking. When the temperature reaches 95°C the flour is cooked and it thickens the juice. If using a bigger kind of garbanzo beans, instead of the Pedrosillano type, add 500 ml more of meat stock.
The quantity of meat stock or water is for indicative purposes only, since it depends on the kind or garbanzo beans or chickpeas you use.
