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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a 6-quart pressure cooker over medium-high heat. | 2. Add oil to pan; swirl to coat. Add onion; sauté 3 minutes. | 3. Add garlic and chorizo; sauté 2 minutes. | 4. Stir in 2 1/2 cups water, broth, chickpeas, and bay leaves. | 5. Close lid securely, bring to high pressure over high heat. Adjust heat to medium or level needed to maintain high pressure. Cook 1 hour. | 6. 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. | 7. Remove lid, directing steam away from you. Discard bay leaves. | 8. Add escarole and remaining ingredients, stirring just until escarole wilts. | 9. Serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1 1/2	cups	chopped	96.0	22.416	2.64	0.24
garlic clove	5		minced	22.35	4.959	0.9540000000000001	0.075
spanish chorizo	4	ounces	diced	100.8667	0.0	22.44	0.5667
water	2 1/2	cups		0.0	0.0	0.0	0.0
chicken broth	2 1/2	cups	fat-free reduced sodium	195.3	4.725	27.846	6.5520000000000005
garbanzo bean	1 1/2	cups	dried	1134.0	188.85	61.41	18.12
bay leaf	2			-	-	-	-
escarole	6	cups	chopped	171.0	27.63	10.35	1.62
sherry wine vinegar	1	tablespoon		100.8667	0.0	22.44	0.5667
kosher salt	3/8	teaspoon		100.8667	0.0	22.44	0.5667
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
red pepper flake	1/4	teaspoon	crushed	100.8667	0.0	22.44	0.5667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.