Garbanzos and Chorizo Sausage

Clearly I need to work on my picture taking skills. Lens got fogged.

  • 700 grams of garbanzos (1/3 lb) covered completely (& more) with water
  • soak overnight (or all day - max 2 days)
  • drain, save the liquid
  • 1 chorizo sausage, de-skinning the sausage is my preference
  • 1/4 the chorizo and slice (basically, make little triangles slightly bigger than a garbanzo)
  • fry chorizo to remove / reduce fat; 5-6 minutes
  • drain on paper towels, set aside; and wipe the pan lightly to remove excess oil/fat of the chorizo
  • 4-5 cloves of garlic; finely minced; peel them, 1/2 'em lengthwise and remove the "kernel" from each one; really really finely minced please
  • in 1 tablespoon of olive oil; low-medium heat - fry the garlic 'til browned; 1-2 minutes
  • 1 small onion, fine julienne (1/2ed and sliced thinly)
  • add more olive oil and the onion to the garlic
  • 1/2 t of thyme (tomillo)
  • a bay leaf
  • salt
  • more salt (don't be afraid)
  • fry it all up until the onion is softened and brown (it'll smell great)
  • 1/4 c of white wine (any old cheap stuff will do); reduce to nothing and scape up anything sticking to the pan
  • add garbanzos
  • garbanzo liquid to cover
  • bring to a boil and reduce to medium-low (simmer); partially cover with a lid
  • skim off any skum that forms (after about 10 minutes)
  • continue simmering until garbanzos are done / tender (maybe 45 minutes - they're hard to overcook); stir occasionally; taste occasionally
You can make them in advance and put them on hold at this point - for hours; then follow these steps
  • remove lid; and bring to a boil again to reduce the liquid until there's very little
  • add back the chorizo; heat it all up
  • serve
  • delicious (they tell me)

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