Grills recipe with chickpeas and chorizo

Turnip greens with chickpeas and chorizo are a complete and delicious spoon dish for cold days. It has many positive qualities, since legumes contain vegetable protein, fiber, vitamins and minerals, turnip greens mainly provide vitamin B9 and E, and chorizo provides an incredible extra flavor, in addition to protein.

This dish is cooked over low heat, as our grandmothers used to do, to get a much more flavorful and hearty stew. If you want to try this stew of turnip greens with chickpeas, keep reading and discover the step by step that we share to learn how to make turnip greens with chickpeas and chorizo .

Ingredients to make Grills with chickpeas and chorizo:

1 bowl of dried or canned chickpeas

1 medium potato
300 grams of turnip greens (fresh or canned)
2 dried sausages

3 peppers
2 bay leaves
1 onion

1 chicken bouillon cube
1 liter of water
3 tablespoons of olive oil

3 pinches of salt
1 piece of Serrano ham (optional).

How to make grills with chickpeas and chorizo:

Soak the chickpeas and leave them overnight to hydrate. When cooking the dish, drain the chickpeas and cook them in a pot with water and the piece of ham for 45 minutes over low heat.

Tip: To speed up the process and make the turnip greens stew with chickpeas faster, we recommend you buy canned chickpeas.
Separately, place the morass in a saucepan with water and bring them to a boil for 15 minutes over medium heat. Then, take them out, remove the meat from inside and reserve it.
Trick: The Nora meat should come out easily, but if it doesn’t, cook them again for a few more minutes.

Cut the onion into medium pieces and the chorizo into thick slices. Heat a little oil in a pan and fry the onion and chorizo. You will see that the chorizo releases its juice and oil, substances that will be a key point to enrich this dish of turnip tops with raisins so exquisite.
Add all the soffit to the pot with the chickpeas just when they have been cooking for 45 minutes and also add the bay leaf and the potato cut into two halves. Let everything cook together for another 10 minutes.
After the cooking time, add the meat from the morass, the turnip tops, sprinkle the stock cube to give it more flavor and a pinch of salt, so you won’t have to add more. Stir and let the stew cook for 7 more minutes.

Turnip greens stew with chickpeas – Accompaniments and recommendations
To make the vegetarian stew of turnip tops with chickpeas, you simply have to remove the chorizo from the recipe and replace the chicken stock cube with one of vegetable stock. The rest of the recipe is exactly the same. Now, as a recommendation and to make the dish even more complete than it is, whether you use chorizo or not, you can add a handful of rice per person when you add the turnip tops. The result will be a spectacular stew.
If you want to take advantage of this same recipe to prepare a delicious cream of turnip greens with chickpeas, you can blend the whole preparation at the end and add more or less water depending on how thick you want it to be.

As for the accompaniments, in addition to the slices of bread that we have already recommended, we can incorporate homemade croutons into the dish. Likewise, it is an excellent idea to serve a salad with the turnip greens, chickpeas and chorizo stew, Galician flacon or fried pardon peppers.