AEB Classics #66: Spicy Sojo-Style Chick Peas

fig. a: finished product

Okay, maybe we're taking this a little far by calling these "Sojo-style," because our investigation into how your typical Sojo-ite prepares his or her chick peas has hardly been scientific. Alls we know is that south of St-Joseph, where we live, not only are chick peas cheap and plentiful, but there's also plenty of good Portuguese chorizo to be had, so we've taken to preparing them in unison.

If there's a better Iberian-style chick pea dish being served anywhere in town, we've yet to find it.
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Spicy Sojo-Style Chick Peas

1 tbsp extra-virgin olive oil
1 medium onion, chopped
1 small red bell pepper, diced
1 stalk celery, diced
1 tsp hot smoked paprika
3/4 lb - 1 lb extra-spicy Portuguese chorizo, chopped into 1/2" hunks
2 cloves garlic, minced
1/2 cup white wine
1 14-oz can chopped tomatoes
2 cups chicken or pork broth, preferably homemade
4 cups cooked chick peas or 2 19-oz cans chick peas, drained
salt and freshly ground black pepper


Heat the olive oil in a large cast-iron pan over medium heat. When the oil begins to shimmer, add the onions and sauté them for 5-10 minutes. Add the celery and red bell pepper and sauté for another 5 minutes. Add the paprika and the chorizo and stir for 4-5 minutes, then add the garlic and sauté for another minute. Pour in the wine, turn the heat up to medium-high and cook until the wine has evaporated. Then add the tomatoes, the broth, and the chick peas and stir. Bring the mixture to a boil, then simmer for 15-20 minutes, or until the broth has reduced by about half. Adjust the seasoning with salt and freshly ground black pepper and serve with lots of crusty bread and a salad.

SA & Fils (4701 St. Urbain, 842-3373) is a good source for Portuguese chorizo. They stock it in three varieties: mild, spicy, and extra-spicy.

aj