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by Sarah Steimer

Chickpeas, chorizo and chevre

This was such a quick, one-pan meal that packed significantly more flavor that I could have expected. I’d love to tell you how the leftovers were, but we had seconds and polished the whole thing off in one sitting.

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by Sarah Steimer

I paired this risotto with an asparagus-Gruyere tart. The mint in this dish may seem odd for a risotto, but it's balanced very nicely with the salty pork chorizo. And one last thing - this picture doesn't do it justice. It looks dry here only because it's the leftover batch. Straight from the pan it was perfectly creamy.

  • 2 1/2  cups chopped leeks (about three leeks using mainly the white and light green parts)
  • 1 cup  aborio rice
  • 1/2 cup white wine
  • 4-5 cups  hot stock (chicken or vegetable)
  • 1/4 cup finely diced chorizo, if you can find the cured version. If not, use one chorizo sausage and remove from its casing. Cook as you would ground beef
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1/3 cup grated Pecorino Romano cheese
  • 1  lemon (zest and juice)
  • 2 cups  blanched fresh OR frozen peas
  • 1/4 cup fresh mint
  • 1/4 cup fresh Italian parsley
  • salt and pepper, to taste

Begin heating the stock on the stove.

In the meantime, puree 1 cup of peas (ONLY ONE), lemon juice and zest, mint, parsley, and salt and pepper. Pulse in a food processor until it resembles a pesto. Set aside.

Add the oil and butter to a large pan with high sides. Allow the butter to melt before adding the leeks. Sauté, stirring frequently, until the leeks have wilted and the white parts are translucent. Add the rice and stir for about one minute, so the butter and oil coats the rice. Add the white wine and simmer for until the liquid is absorbed.

Add the hot stock to the pan one cup at a time, waiting to add the next cup once the first is absorbed. Repeat either until all the stock is used or the rice reaches your desired consistency. I used a little less than four cups.

Turn off the heat and add the pea-mint puree, cheese, chorizo and additional salt and pepper, if desired. Stir until fully combined. Serve warm with additional shredded cheese.

Makes four to six servings.

Recipe adapted from: Feasting at Home

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by Sarah Steimer

Because the chorizo itself is fairly spicy and salty, make sure not to add much (if any) additional salt. You could also use less than a pound of the meat if you'd rather have more vegetables or beans.

  • 1 pound ground chorizo – OR – 1 pound chorizo sausages, cases removed
  • olive oil
  • 1 large carrot, sliced in half and cut into half-moons
  • 1/2 large onion
  • 1 clove garlic
  • 1 can chickpeas, drained and rinsed
  • 1 can diced tomatoes
  • 2 cups water
  • dried oregano
  • bay leaf

Cook the chorizo in a sauté pan until fully cooked. The meat may appear a little pink, but that’s likely from the chorizo seasoning. Drain the fat/oil from the pan.

In a dutch oven or sturdy pot, heat a few teaspoons of olive oil. Once hot, add the carrots, onion and garlic. Sauté for about 5 minutes or until the onions are translucent. Add the chorizo, chickpeas, tomatoes and oregano, stirring to incorporate. Add the 2 cups of water and stir, adding the bay leaf to the water (keep it where you can see it).

Bring the stew to a boil. Reduce to a simmer and cover for 30 minutes.

Before serving, remove the bay leaf from the soup.

Makes 6 servings.

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by Sarah Steimer

I'm sure the editors of Vegetarian Times love that I un-veg their recipes.

  • olive oil
  • 8 ounces angel hair pasta, broken into pieces
  • 1 1/2 cups chopped onion
  • 1/2 pound pork chorizo (Vegetarian Times calls for soy chorizo)
  • 1 red bell pepper, chopped
  • 3 cloves of garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon paprika
  • 8-ounce can of tomato sauce
  • 2 cups vegetable broth
  • 8 ounces asparagus, trimmed and cut into 2-inch pieces

Cook chorizo (if you chose the pork option) and set aside. Heat olive oil in a pan. Add pasta (yes, uncooked) and cook for three to four minutes or until lightly browned and opaque. Transfer to a paper towel and drain.

Add more oil to the pan and add onion. Cook until soft and stir in the pepper, chorizo, parsley, garlic and paprika. Cook for about five to seven minutes. Stir in tomato sauce, pasta, broth and 1/2 cup of water. Cover and simmer for about five minutes, stirring frequently. Add asparagus and cover, simmering for an additional three minutes.

Place the mixture under the broiler for about three to four minutes, or until the top of the pasta is crisp — Note: If your pan is not oven safe, make sure you transfer the mixture to a container that is.

Serve with a sprinkling of parsley. Makes about four servings.

Recipe adapted from: Vegetarian Times (June 2011)

Photo: Sarah Steimer

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