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Stewed Chickpeas with Harissa, Date, and Chorizo

4-6

porcie

20 minutes

aktívny čas

20-30 minutes

celkový čas

Ingrediencie

For the stew

1 tablespoon extra-virgin olive oil

6 ounces fresh Mexican chorizo, casing removed

1 cup thinly sliced red onion

1% tablespoons harissa

1% tablespoons tomato paste

3 garlic cloves, sliced

Zest of 2 blood oranges

Juice of 3 blood oranges

1½ tablespoons honey

3 cups drained cooked or rinsed canned chickpeas

1½ cups unsalted chicken stock

3 tablespoons unsalted butter

8 Medjool dates, pitted and quartered lengthwise

Kosher salt

For serving

3 blood oranges

3 large handfuls of arugula (I like the wild stuff here)

½ cup thinly sliced red onion

1 generous tablespoon extra-virgin olive oil

Flaky sea salt, like Maldon

Postup

Make the stew

Set a large skillet over medium-high heat, add the olive oil, and heat until it shimmers. Add the chorizo and cook, breaking it up with a spoon as you go, until it's cooked through, 3 to 5 minutes. Add the onion and cook, stirring occasionally, until it has softened a bit, 3 to 5 minutes.

Add the harissa, tomato paste, and garlic and cook, stirring constantly, until the tomato paste and harissa darken a bit and begin to dry out, 1 to 2 minutes, Add the blood orange zest, blood orange juice, and honey and stir, scraping up all the tasty browned bits from the bottom of the pan with a wooden spoon. Add the chickpeas and stock, let it come to a strong simmer, and cook, stirring occasionally, until the liquid reduces by about half and becomes thick and saucy, 5 to 7 minutes. Stir in the butter and dates and remove from the heat. Season to taste with salt (up to 2 teaspoons, depending on how salty the chorizo is) and keep warm.

Just before serving, cut the ends off the blood oranges to reveal the flesh, then carve off the peel and pith. Holding one orange over a medium bowl, cut the segments from the membranes, letting them fall into the bowl. When you're done, squeeze in the juice from the membranes. Repeat with the remaining oranges.

Add the arugula and thinly sliced onion to the bowl with the blood orange segments and juice. Drizzle with the olive oil, sprinkle with flaky salt, and toss gently to coat.

Spoon the stewed chickpeas into a large, shallow serving dish, top with the salad, and serve.

4-6

porcie

20 minutes

aktívny čas

20-30 minutes

celkový čas
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