Cozido de Grão with Chorizo and Vegetables

Ingredients

• 2 cups (400g) dried chickpeas, soaked overnight 2 cups (400g) dried chickpeas, soaked overnight
• 8 oz (225g) spicy chorizo, sliced 8 oz (225g) spicy chorizo, sliced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 small cabbage, chopped 1 small cabbage, chopped
• 1 onion, diced 1 onion, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Crusty bread (optional, for serving) Crusty bread (optional, for serving)

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 5g)
• Carbohydrates: 40g (Sugars: 6g)
• Protein: 15g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked chickpeas.
2. 2.
   In a large pot, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until it releases its oils and becomes slightly crispy.
3. 3.
   Add the diced onion and minced garlic to the pot and sauté until they become translucent.
4. 4.
   Stir in the paprika and ground cumin, coating the ingredients evenly.
5. 5.
   Add the soaked chickpeas, carrots, potatoes, cabbage, bay leaves, and enough water to cover the ingredients.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the chickpeas are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Cozido de Grão hot, garnished with fresh parsley. Optionally, serve with crusty bread on the side.

Treat your ingredients with care...

• Chickpeas — Soaking the chickpeas overnight helps to reduce their cooking time and ensures they become tender. If you're short on time, you can also use canned chickpeas, but adjust the cooking time accordingly.
• Chorizo — Opt for spicy chorizo to add a kick of heat to the stew. If you prefer a milder flavor, you can use sweet or smoked chorizo instead.

Tips & Tricks

• For a richer flavor, you can brown the chorizo before adding the onion and garlic.
• Feel free to customize the vegetables based on your preferences or what's in season. You can add other root vegetables like turnips or parsnips for added variety.
• If you prefer a thicker stew, you can mash some of the cooked chickpeas with a fork or blend a portion of the stew before serving.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• This stew freezes well, so you can make a larger batch and portion it out for future meals.

Serving advice

Serve the Cozido de Grão hot, garnished with fresh parsley. Accompany it with crusty bread to soak up the flavorful broth.

Presentation advice

Serve the Cozido de Grão in individual bowls, making sure to include a generous amount of chickpeas, vegetables, and chorizo in each serving. Sprinkle some fresh parsley on top for a pop of color.