Prep 10 mins
Cook 1 hr 11 mins
Entered for safe-keeping, by Ann Taylor Pittman, September 2010 Cooking Light. Calls for 6-quart pressure cooker. Be sure to use high-quality Spanish chorizo instead of fresh or raw Mexican chorizo. Note: the chickpeas do not need to be pre-soaked.
- 1 tablespoon olive oil
- 1 1⁄2 cups onions, chopped
- 5 garlic cloves, minced
- 4 ounces spanish chorizo, diced
- 2 1⁄2 cups water
- 2 1⁄2 cups reduced-sodium fat-free chicken broth
- 1 1⁄2 cups dried garbanzo beans or 1 1⁄2 cups garbanzo beans
- 2 bay leaves
- 6 cups escarole, chopped
- 1 tablespoon sherry wine vinegar
- 3⁄8 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon crushed red pepper flakes (red pepper flakes)
- Heat a 6-quart pressure cooker over medium-high heat.
- Add oil to pan; swirl to coat. Add onion; sauté 3 minutes.
- Add garlic and chorizo; sauté 2 minutes.
- Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves.
- Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour.
- Remove from heat. Use quick release method favored by your pressure cooker manufacturer: release pressure through steam vent, or place cooker under cold running water to release pressure.
- Remove lid, directing steam away from you. Discard bay leaves.
- Add escarole and remaining ingredients, stirring just until escarole wilts.
- Serve immediately.