As soon as the first cold days arrive, the real bug awakens through the comforting kitchen. In addition to giving work to the oven, you can not miss the more substantial legume dishes, like these chickpeas with chorizo with cider that acquire an autumnal red thanks to the pumpkin. They would also be great with sweet potato, and we could even add some mushrooms, if we are lucky enough to have some wild mushrooms in the pantry.
I found the idea in a British cooking magazine, in which the author commented on how much he had enjoyed the typical cider chorizo tapa in Madrid. And if the chorizo is a sausage that makes chickpeas good companyWhy not combine them? I’ve cheated a bit using canned legumes – and yes, I did repeat the vegan chocolate mousse, I confess – but the key, as always, is to choose the best quality ingredients.
Cut the chorizo into slices not too thin and remove the skin if necessary. Cut the peeled pumpkin into small cubes. Heat a good wide frying pan or casserole and add the sausage, leaving that browns well on both sides, releasing its fat. Remove to a plate with absorbent paper and clean the excess fat from the pan.
Add the chickpeas with the cumin and bay leaf, stirring well so that they begin to brown. Return the chorizo, sprinkle with the broth and most of the cider, leaving a couple of fingers for last. Add the pumpkin, give a hit of black pepper and lower the heat. Cook for about 20 minutes or until the liquid has reduced.. Remove the bay leaf, add the remaining cider and serve with parsley and thyme.
With what to accompany the chickpeas
A good plate of chickpeas with chorizo with cider and pumpkin it is satisfying and comforting enough on its own, but by reducing the size of the servings it can be served as a first or second course, preceded by a light salad, for example watercress and orange. You can lighten the dish by using less chorizo or adding more pumpkin to taste. You can also adjust the liquid level to make a dish more or less soupy.
Directly to the Palate | Michirones murcianos: traditional recipe of the typical stew of dried beans and chorizo (ideal for tapas)
Directly to the Palate | Sautéed pumpkin with chickpeas and a yogurt and tahini dressing. Vegetarian recipe that you can take as a salad